Coconut Sweet Potato Bake |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 50 |
|
Convenient canned sweet potatoes are scrumptious in Coconut Sweet Potato Bake, recommended by Jan Pavkov of Doylestown, Ohio. Ingredients:
8 cans (2 pounds 8 ounces each) cut sweet potatoes, drained |
2 cups butter, cubed |
1 cup sugar |
1 cup milk |
4 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1 package (14 ounces) flaked coconut |
2 teaspoons vanilla extract |
6 cups miniature marshmallows |
Directions:
1. Divide sweet potatoes among four greased 13-in. x 9-in. baking dishes.
2. In a large saucepan over medium heat, combine the butter, sugar, milk, cinnamon and nutmeg; cook and stir until butter is melted and mixture is smooth. Remove from the heat; stir in coconut and vanilla. Pour over sweet potatoes.
3. Cover and bake at 350° for 45 minutes. Uncover; sprinkle each with 1-1/2 cups marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and melt. Yield: about 50 (1/2 cup) servings.
|
|