See Ya Later, Sweet Potater!

A lightened up version of the traditional Thanksgiving casserole - and a great side dish for anytime! From Janet & Greta Podleski.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄2 cup  evaporated skim milk
• 1⁄3 cup pure maple syrup
• 1  tablespoon light butter or 1  tablespoon margarine, melted
• 1  teaspoon vanilla
• 1⁄4 teaspoon pumpkin pie spice
• 4  large sweet potatoes, peeled and sliced into quarter-inch-thick rounds
• 1⁄4 cup  chopped pecans
• 1⁄4 cup  shredded sweetened coconut

Directions

1. Preheat oven to 400 degrees.
2. In a small bowl, whisk together first five ingredients; set aside.
3. 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.
4. 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.