I had grand plans of taking pictures throughout the preparation of this recipe just to practice my photography but there isn't a lot of excitement in peeling, boiling and mashing sweet potatoes. This recipe is a nice alternative to traditional sweet potato recipes for holiday dinners. If your family doesn't like to mess with tradition it's still a nice side dish anytime of year but half the recipe because it does make a lot.
Ingredients
4 lbs cooked sweet potatoes, about 5 large ones,skinned
1 (14 ounces) can coconut milk (regular or light)
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
1/2 cup crushed pineapple, well drained
1/4 cup chopped fresh cilantro or parsley
1 lime, peel of finely grated
1 dash hot sauce
1/4 cup shredded coconut
Directions
Mash potatoes in a large bowl until almost smooth. Stir in coconut milk& seasonings and mash until smooth. Stir in next 4 ingredients, test for seasoning, turn into a greased 9 x 13 inch baking dish& spread evenly. Sprinkle coconut over the top. Bake in the center of a preheated 350F oven for 30- 35 minutes. Broil until the top is golden, about 3 or 4 minutes.
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