Coconut Cream, Sweet Potato Bake

Coconut Cream, Sweet Potato Bake
Print

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.

Submit your recipe here!


Related Posts

No-Bake Triple Coconut Seed Bars

No-Bake Triple Coconut Seed Bars

Use Coconut Cream Concentrate, coconut flakes, and a variety of seeds to make these bars.

Coconut Cannellini Bean Sauce

Coconut Cannellini Bean Sauce

Author’s Note – I also use this sauce to “smother” pork chops or boneless chicken breasts.



Leave a Reply

Your email address will not be published. Required fields are marked *