Coconut Sweet Potatoes

This is another recipe from the 2006 quick cooking annual cookbook. This sounds delicious.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs sweet potatoes (about 6 medium)
• 1⁄3 cup crushed pineapple
• 2  tablespoons butter, melted
• 1  tablespoon  orange juice
• 1  egg, beaten
• 1  teaspoon salt
• 1⁄4 teaspoon ground mace
• 1⁄8 teaspoon ground ginger
• 1⁄3 cup flaked coconut
• 1⁄3 cup  finely chopped pecans
• 2  tablespoons brown sugar

Directions

1. Place sweet potatoes in a Dutch oven.
2. Cover with water and bring to a boil.
3. Reduce heat, cover and cook for 30-35 minutes, or until tender.
4. Drain and cool slightly.
5. Peel the potatoes and place in a large mixing bowl.
6. Mash.
7. Add the pineapple, butter, orange juice, egg, salt, mace and ginger; mix well.
8. Transfer to a greased 11x7x2 inch baking dish.
9. Bake, uncovered, at 400°F for 20-30 minutes or until heated through.
10. Combine the coconut, peanuts and brown sugar.
11. Sprinkle over the top.
12. Bake 8-10 minutes longer or until topping is lightly browned.