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Coconut Sweet Potato Bake Recipe

Convenient canned sweet potatoes are scrumptious in Coconut Sweet Potato Bake, recommended by Jan Pavkov of Doylestown, Ohio.

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Coconut Sweet Potato Bake Recipe

Prep: 15 min. Bake: 50 min.

Yield: 50 Servings

15 50 65

Ingredients

8 cans (2 pounds 8 ounces each) cut sweet potatoes, drained
2 cups butter, cubed
1 cup sugar
1 cup milk
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 package (14 ounces) flaked coconut
2 teaspoons vanilla extract
6 cups miniature marshmallows

Directions

Divide sweet potatoes among four greased 13-in. x 9-in. baking dishes.
In a large saucepan over medium heat, combine the butter, sugar, milk, cinnamon and nutmeg; cook and stir until butter is melted and mixture is smooth. Remove from the heat; stir in coconut and vanilla. Pour over sweet potatoes.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle each with 1-1/2 cups marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and melt. Yield: about 50 (1/2 cup) servings.

Nutritional Facts 1 serving (1/2 cup) equals 164 calories, 10 g fat (7 g saturated fat), 21 mg cholesterol, 111 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Coconut Sweet Potato Bake in Taste of Home October/November 2001, p54

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Coconut Sweet Potato Bake

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Reviewed on Nov. 23, 2011 by hibiscusgirl15

I have been making this recipe for the last 5 years for our Thanksgiving celebrations. My family loves it and asked me to make it even on non holidays. I do cut the recipe down by half and it's still makes a lot.

Reviewed on Oct. 22, 2009 by cookingwamy

Great new recipe for sweet potatoes!!! Not too sweet, just right!