 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
An island flavoured side dish! It can be prepared in advance - cover & refrigerate for up to 2 days or wrap in foil & freeze for up to a month. Defrost overnight in fridge, bring to room temperature (2 hours) then bake for 40 to 45 minutes. Ingredients:
4 lbs cooked sweet potatoes, about 5 large ones,skinned |
1 (14 ounce) can coconut milk (regular or light) |
1 1/2 teaspoons salt |
1 1/2 teaspoons white pepper |
1/2 cup crushed pineapple, well drained |
1/4 cup chopped fresh coriander or 1/4 cup parsley |
1 lime, peel of finely grated |
1 dash hot sauce |
1/4 cup shredded coconut |
Directions:
1. Mash potatoes in a large bowl until almost smooth.
2. Stir in coconut milk& seasonings and mash until smooth.
3. Stir in next 4 ingredients, test for seasoning, turn into a greased 9 x 13 inch baking dish& spread evenly.
4. Sprinkle coconut over the top.
5. Bake in the center of a preheated 350F oven for 30- 35 minutes.
6. Broil until the top is golden, about 3 or 4 minutes.
|
|