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Coconut Cream, Sweet Potato Bake
Servings: 6–8
Preparation Time: 15 minutes
Ingredients:
- 2 pounds sweet potatoes, boiled, peeled, and mashed
- 4 tablespoons Coconut Cream Concentrate
- 2 eggs
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 2 tablespoon butter, melted
- 2 tablespoons butter (to brush on top)
- 1-2 teaspoons cinnamon (to sprinkle on top)
- 2 tablespoons brown sugar (to sprinkle on top)
- coconut oil, to grease pan
Directions:
Preheat oven to 350 degrees F. Grease an 8 x 8-inch pan with coconut oil.
Place sweet potato and Coconut Cream Concentrate into the bowl of an electric mixer. Mix on medium-high speed until well blended.
Add eggs, sugar, vanilla, 2 teaspoons cinnamon, and 2 tablespoons butter. Blend until well mixed.
Spread sweet potato mixture evenly into prepared pan.
Brush mixture with 2 tablespoons melted butter and sprinkle on remaining cinnamon and sugar.
Bake at 350 degrees F for 45 minutes.
Enjoy!
Recipe courtesy of Marianita Shilhavy.
Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.
