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Coconut Sweet Potato Bake

 Coconut Sweet Potato Bake
Convenient canned sweet potatoes are scrumptious in Coconut Sweet Potato Bake, recommended by Jan Pavkov of Doylestown, Ohio.
50 ServingsPrep: 15 min. Bake: 50 min.

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 McCormick® Pure 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,

2 of 2

Coconut Sweet Potato Bake (continued)

Nutritional Facts: 10 g fat (7 g saturated fat), 21 mg cholesterol, 111 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.