Prep 15 mins
Cook 45 mins
While living with my elderly grandparents, I tried my best to prepare things my grandfather would eat. Basically, he'd quit eating and just decided that he would give up on living. He loved sweet potatoes and I fixed them at least three times a week, trying out different ways to serve them. While rummaging through the cabinets, I came across a can of coconut pecan frosting usually used on a German Chocolate Cake. Since I didn't have a cake mix, I decided to try something a bit different. This is what the result was. Deeelish...and elegant enough for the fanciest dinner party or simple enough for Sunday dinner.
- 1 (16 ounce) can coconut pecan frosting
- 1 (18 ounce) can yams, drained
- 2 tablespoons butter, cut into small cubes
- Preheat the oven to 350 degrees.
- In an oven-safe casserole, place the potatoes in and dot with the cubes of butter.
- Microwave the frosting for approximately 30-45 seconds on med. power until easily stirred and is "goopy". Drizzle over potatoes and cover with foil.
- Bake 30-45 minutes or until the potatoes are thoroughly heated.
- These will be VERY hot; let cool until just warm.
This was tasty. I like to use whole, fresh sweet potatoes so I pierced one several times with a fork, wrapped it in a paper towel, microwaved for 6.5 minutes, let cool in the fridge for a few minutes. Then I peeled it, smashed it, added the butter and icing, zapped it in the microwave to melt the toppings. Yum! ~Nay