Whipped Sweet Potatoes With Coconut Streusel |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I have not tried this recipe. I got it from McCormick. You can use 2 29oz cans, of sweet potatoes drained if wanted. Ingredients:
3 lbs sweet potatoes, cooked and peeled |
1/2 cup packed brown sugar |
1/2 cup heavy cream |
2 tablespoons butter |
1 tablespoon mccormick pure vanilla extract |
2 teaspoons mccormick pumpkin pie spice |
1 cup miniature marshmallow |
1/4 cup flour |
1/4 cup packed brown sugar |
1/2 teaspoon mccormick pumpkin pie spice |
2 tablespoons butter |
1 cup chopped pecans |
1/2 cup shredded coconut |
Directions:
1. Preheat oven to 350. 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 13x9-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, uncovered, 25 minutes or until heated through and topping is golden brown.
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