"A lightened up version of the traditional Thanksgiving casserole - and a great side dish for anytime! From Janet & Greta Podleski."
evaporated skim milk
pure maple syrup
1 tablespoon light butter or 1 tablespoon
pumpkin pie spice
sweet potatoes, peeled and sliced into quarter-inch-thick rounds
shredded sweetened coconut
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.