# 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](/content/products/toasted-coconut/index.html)
- 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.