Prep 15 mins
Cook 45 mins
A lightened up version of the traditional Thanksgiving casserole - and a great side dish for anytime! From Janet & Greta Podleski.
- 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.
Excellent taters!!! Not for the diet conscious, although sweet potatoes are very good for you. That's all I reminded myself of while indulging in these yummy tasting delights.
Very good sweet potatoes! Not a lot of prep to get very tender and tasty spuds. I liked that the sauce thickened up and coated the potatoes and was not soupy. Reduced this to a serving for 3. Will have to make this for Thanksgiving! Made for Fall 2012 PAC.
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.