See Ya Later, Sweet Potater!
photo by AZPARZYCH
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄2 cup evaporated skim milk
- 1⁄3 cup pure maple syrup
- 1 tablespoon light butter or 1 tablespoon margarine, melted
- 1 teaspoon vanilla
- 1⁄4 teaspoon pumpkin pie spice
- 4 large sweet potatoes, peeled and sliced into quarter-inch-thick rounds
- 1⁄4 cup chopped pecans
- 1⁄4 cup shredded sweetened coconut
directions
- Preheat oven to 400 degrees.
- In a small bowl, whisk together first five ingredients; set aside.
- Spray a 9 x 13-inch baking pan with non-stick spray; arrange sweet potato slices over bottom in layers; sprinkle with pecans and coconut; pour milk mixture evenly over potatoes.
- Bake uncovered for 25 minutes. Remove pan from oven and give potatoes a stir; return to oven and bake an additional 20 minutes, until potatoes are tender; stir again, and let cool slightly before serving.
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Reviews
-
WOW never had sweet potato like this but we loved it. I scaled back for 3 serves and used 1 large sweet potato which weighed 500grams (1lb) after peeling and that was plenty for the 3 of us as a side. I did hit some :oops: moments in that I found I was a little shy on enough pecans so threw in some walnuts and :shock: horrow no evaporated milk (skim or otherwise) so used hi-lo from the fridge (inbetween full cream and skim milk) and for dietary reasons used a sugar free maple syrup but the end result was delicious and thoroughly enjoyed by the DM. DS and me. I cooked it in an 8"x8" pan and got 3 layers. On one point I am not fully clear but I sprinkled the nut/coconut mix between layers and then poured the milk mix over the top layer which distributed the nut/coconut mix beautifully through the potatoes. Thank you FLKeysJen, made for Photo Tag tag game.
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida