Mini Sweet Potato Casserole |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 2 |
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You may want to make this recipe a little bigger since it only serves 2 unless you are like me and there is only 2 of you for the holidays. I cannot wait to make this recipe although I am not a big fan of sweet potatoes but this recipe may just change my mind. I bet this is one of those that makes your house smell great! Ingredients:
1 medium sweet potato |
2 tablespoons margarine or 2 tablespoons butter, melted and divided |
1 tablespoon raisins |
1/2 teaspoon orange zest |
1/8 teaspoon salt |
1/8 teaspoon ground cinnamon |
1 dash nutmeg |
2 tablespoons flaked coconut |
Directions:
1. Place the sweet potato in a saucepan; cover with water.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 30-40 minutes or just until tender; drain.
4. When cool enough to handle, peel sweet potato and place in bowl; mash.
5. Stir in 1 Tbsp butter, raisins, orange peel, salt, cinnamon and nutmeg.
6. Transfer to a greased 1-1/2 cup baking dish.
7. Toss coconut with remaining butter; sprinkle over the top.
8. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown.
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