Coconut-Pecan Sweet Potatoes

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 (16 ounce) can  coconut pecan frosting
• 1 (18 ounce) can  yams, drained
• 2  tablespoons butter, cut into small cubes

Directions

1. Preheat the oven to 350 degrees.
2. In an oven-safe casserole, place the potatoes in and dot with the cubes of butter.
3. Microwave the frosting for approximately 30-45 seconds on med. power until easily stirred and is "goopy". Drizzle over potatoes and cover with foil.
4. Bake 30-45 minutes or until the potatoes are thoroughly heated.
5. These will be VERY hot; let cool until just warm.