Holiday Sweet Potato Bake

Submitted by SpaghettiQueen

"Adapted from a Seminary wives, (Diane Wiebe's) recipe, my mother made in the early 90s. Here is the Original description from the recipe. "We had this at Christmas, and even those who hate sweet potatoes liked it and asked for seconds" You can use the coconut substitutes for a dairy free option, but the original recipe calls for dairy products, as listed. Also, if you are unable to find golden raisins, regular "Thompson" raisins will work just as well. Enjoy! Please leave a comment and let me know how you liked it! Thank you!"

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 8

ingredients

• 6 medium sweet potatoes, scrubbed, peeled and cut into chunks, boiled until soft
• 1⁄3 cup evaporated milk (canned full fat) or 1/3 cup coconut milk (canned full fat)
• 1⁄4 cup butter or 1/4 cup coconut oil
• 2 tablespoons brown sugar or 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon fine sea salt
• 1 (15 1/4 ounce) can crushed pineapple, drained
• 1 cup chopped pecans, divided
• 1⁄2 cup golden raisin
• 1⁄2 cup flaked coconut
• 1 cup miniature marshmallow

directions

1. Lightly grease an 8" square baking pan.
2. Preheat oven to 350 degrees F.
3. Boil water in a large stockpot, place cut and peeled sweet potatoes in boiling water carefully, and cook until soft about 10-12 minutes. uncovered.
4. Combine the first seven ingredients, (including the cooked sweet potatoes), in a mixing bowl. Beat at low speed with electric mixer, until blended.
5. STIR in crushed pineapple, 1/2 Cup of the chopped pecans, raisins, and coconut into the sweet potato mixture.
6. Spoon mixed sweet potatoes into the lightly greased 8" square baking dish.
7. Sprinkle with remaining 1/2 cup chopped pecans.
8. Bake at 350 degrees for 25 minutes;.
9. Sprinkle with miniature marshmallows and bake an additional 5 minutes.