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Coconut Pecan Sweet Potato Bake

Coconut Pecan Sweet Potato Bake

Ingredients

  • - 4 lbs sweet potatoes
  • - ½ cup light coconut milk
  • - 1 tsp vanilla extract
  • - 1 tsp salt
  • - 1 egg
  • - 2 tablespoons butter
  • Crumb Topping:
  • - 1 cup Bare Toasted Coconut Chips
  • - ½ cup chopped pecans
  • - ½ cup light brown sugar
  • - ¼ cup all-purpose flour
  • - 4 tablespoons butter, melted

Instructions

  • 1. Bring a large pot of water to a boil.
  • 2. Peel and cut sweet potatoes. Add to boiling water, cook until soft. Strain and set aside to cool.
  • 3. Combine topping ingredients in a small bowl. Mixture will be crumbly.
  • 4. Place coconut milk, 2 T butter, egg, vanilla extract and salt in a large bowl of electric mixture. Add cooked sweet potatoes and puree until smooth. Transfer to a greased 9x13 casserole dish.
  • 5. Sprinkle topping evenly over mashed sweet potatoes.
  • 6. Bake for 30-40 minutes at 375.
  • Makes 8 generous servings.

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