Whipped Sweet Potato With Coconut Streusel |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
whipped sweet potatoes |
3 pounds sweet potatoes, cooked & peeled, or 2 (29 oz) cans, drained |
1/2 cup packed brown sugar |
1/2 cup heavy cream or evaporated milk |
2 tbsp butter |
1 tbsp vanilla |
2 tsp pumpkin pie spice |
1 cup miniature marshmallows |
coconut streusel |
1/4 cup all purpose flour |
1/4 cup packed brown sugar |
1/2 tsp pumpkin pie spice |
2 tbsp cold butter |
1 cup chopped pecans |
1/2 cup shredded coconut |
Directions:
1. Place all whipped sweet potato ingredients in a large bowl. Beat with an electric mixer until fairly smooth and fluffy. Transfer mixture into a greased 13 x 9 inch or 3 quart baking dish. Top with marshmallows.
2. For streusel, mix flour, brown sugar and pumpkin pie spice in a medium bowl. Cut in butter with a pastry blender or fork until crumbly. Stir in pecans and coconut; sprinkle over marshmallows and whipped sweet potatoes.
3. Bake at 350 degrees, uncovered for 25 minutes or until heated through and topping is golden brown.
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