Maui Sweet Potato Bake

CountryLady's Note:

An island flavoured side dish! It can be prepared in advance - cover & refrigerate for up to 2 days or wrap in foil & freeze for up to a month. Defrost overnight in fridge, bring to room temperature (2 hours) then bake for 40 to 45 minutes.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 4 lbs cooked sweet potatoes , about 5 large ones,skinned
• 1 (14 ounce) can coconut milk (regular or light)
• 1 ½ teaspoons salt
• 1 ½ teaspoons white pepper
• ½ cup crushed pineapple , well drained
• ¼ cup chopped fresh coriander or ¼ cup parsley
• 1 lime , peel of finely grated
• 1 dash hot sauce
• ¼ cup shredded coconut

Directions:

1. Mash potatoes in a large bowl until almost smooth.
2. Stir in coconut milk& seasonings and mash until smooth.
3. Stir in next 4 ingredients, test for seasoning, turn into a greased 9 x 13 inch baking dish& spread evenly.
4. Sprinkle coconut over the top.
5. Bake in the center of a preheated 350F oven for 30- 35 minutes.
6. Broil until the top is golden, about 3 or 4 minutes.

Reviews

[SchmartGrl]

Yah, this is awesome!!!! I served this on the side with my Grandma's sweet & sour pork recipe, and even non-sweet potato eaters loved it!

[Silke #2]

This was a big hit at a recent Hawaiian-themed party, everyone loved it. Thank you!

[ChefyDu]

This recipe is a fun one! It's easy to prep and has great flavor. I did not add the hot sauce, as it called for, and would use less white pepper the next time around. I thought the pepper overwhelmed the other flavors just a bit. Cilantro is a nice addition. We used this for a Hawaiian themed supper club side dish and everyone raved about it. I gave the recipe out to several others and plan to make it again for Thanksgiving dinner as a little twist on traditional sweet potatos.