Tropical Sweet Potato Casserole
4 c. mashed sweet potatoes
2 eggs
1 cup cream of coconut
1/2 tsp. salt
1 can (8 1/2 oz.) crushed pineapple
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 c. brown sugar
1/3 c. flour
1/2 c. butter
1 c. toasted coconut
Mash sweet potatoes with electric mixer. Add eggs, butter, coconut milk, salt, and spices. Turn into a greased casserole dish. In a saucepan, place brown sugar, flour, butter and toasted coconut. Cook on low long enough to melt butter, stirring constantly. Spread over sweet potato mixture. Bake at 350 degrees for 30 minutes.
4 c. mashed sweet potatoes
2 eggs
1 cup cream of coconut
1/2 tsp. salt
1 can (8 1/2 oz.) crushed pineapple
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 c. brown sugar
1/3 c. flour
1/2 c. butter
1 c. toasted coconut
Mash sweet potatoes with electric mixer. Add eggs, butter, coconut milk, salt, and spices. Turn into a greased casserole dish. In a saucepan, place brown sugar, flour, butter and toasted coconut. Cook on low long enough to melt butter, stirring constantly. Spread over sweet potato mixture. Bake at 350 degrees for 30 minutes.
