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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This recipe was an easy way to introduce a new way of using a vegetable that my grandkids wouldn't eat as a side but love as a dessert. Photo courtesy of Ingredients:
1-1/2 lb. sweet potatoes (1 to 2 large) |
3 eggs, lightly beaten |
1 cup half-and-half or milk |
1/2 cup sugar |
1/4 cup dark corn syrup |
1/4 cup yellow cornmeal |
2 tbsp. butter, melted |
1 tbsp. vanilla |
1/2 tsp. ground nutmeg |
1/4 tsp. salt |
3/4 cup flaked coconut |
3/4 cup chopped pecans |
Directions:
1. 1. Preheat oven to 300 degrees F. Lightly grease bottom and sides of a 2-quart square baking dish; set aside. Peel and coarsely shred sweet potatoes (about 4 cups). In a large bowl combine eggs, half-and-half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in sweet potatoes, and 1/2 cup each of the coconut and the pecans. Transfer sweet potato mixture to prepared baking dish. (If desired, cover and refrigerate up to 24 hours.)
2. 2. Bake, uncovered, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, uncovered, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on wire rack. Serve warm. Makes 9 servings.
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