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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Whipped Sweet Potatoes with Coconut Streusel* Recipe

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This recipe for Whipped Sweet Potatoes with Coconut Streusel* is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds sweet potatoes, cooked and peeled or 2 (29 oz.) cans, drained
1/2 cup packed brown sugar
1/2 cup heavy cream or evaporated milk
2 T butter
1 T vanilla
2 tsp. pumpkin pie spice
1 cup miniature marshmallows

1/2 cup flour
1/4 cup packed brown sugar
1/2 tsp pumpkin pie spice
2 T cold butter
1 cup chopped pecans
1/2 cup shredded coconut
Directions:
Directions:
Preheat oven to 350. Place sweet potatoes, 1/2 cup brown sugar, milk, 2 T butter, vanilla, 2 tsp. pumpkin pie spice in a large bowl. Beat with mixer until fairly smooth and fluffy. Transfer mixture into a greased 9x13 pan. Top with marshmallows.
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.
Bake uncovered 25 minutes or until heated through and topping is golden brown.
Number Of Servings:
Number Of Servings:
12

 

 

 

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