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| If you love coconut, you'll love this recipe! Bites of sweet potatoes are glazed and sprinkled with coconut.
Look for canned coconut milk in the Oriental foods aisle of your local grocery store. |
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| Ingredients: | |||||
| 4 lg. | sweet potatoes | ||||
| 1 c. | coconut milk | ||||
| 1/2 c. | brown sugar | ||||
| 1/2 c. | shredded coconut, toasted | ||||
| Directions: | |||||
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Boil sweet potatoes in their skins (do not peel) until tender, about 25 minutes. Let cool, then peel (the skins will just slip off without a peeler) and cut into
2-inch chunks. To toast coconut: spread shredded coconut on a foil-lined cookie sheet. Bake at 350 degrees F for 5-10 minutes, or until fragrant and golden-brown. This will also work in a toaster oven, but you need to watch closely because the heating element in a toaster oven is so close to the food and it can burn quickly. In a large skillet, melt/heat coconut milk. Stir in brown sugar and cook on medium heat about 5 minutes. Reduce heat and add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed. Sprinkle with toasted coconut before serving. |
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