Coconut Pecan Sweet Potato Bake

Ingredients

• 4 lbs sweet potatoes
• ½ cup light coconut milk
• 1 tsp vanilla extract
• 1 tsp salt
• 1 egg
• 2 tablespoons butter

Crumb Topping:

• 1 cup Bare Toasted Coconut Chips
• ½ cup chopped pecans
• ½ cup light brown sugar
• ¼ cup all-purpose flour
• 4 tablespoons butter, melted

Instructions

1. Bring a large pot of water to a boil.
2. Peel and cut sweet potatoes. Add to boiling water, cook until soft. Strain and set aside to cool.
3. Combine topping ingredients in a small bowl. Mixture will be crumbly.
4. Place coconut milk, 2 T butter, egg, vanilla extract and salt in a large bowl of electric mixture. Add cooked sweet potatoes and puree until smooth. Transfer to a greased 9x13 casserole dish.
5. Sprinkle topping evenly over mashed sweet potatoes.
6. Bake for 30-40 minutes at 375.

Makes 8 generous servings.