Description Edit

An island flavored side dish! It can be prepared in advance - cover and refrigerate for up to 2 days or wrap in foil and freeze for up to a month. Defrost overnight in fridge, bring to room temperature (2 hours) then bake for 40 to 45 minutes.

Ingredients Edit

• 4 lbs cooked sweet potatoes, about 5 large ones, skinned
• 1 (14 ounces) can coconut milk (regular or light)
• 1½ teaspoons salt
• 1½ teaspoons white pepper
• ½ cup crushed pineapple, well drained
• ¼ cup chopped fresh coriander or parsley
• 1 lime, peel of finely grated
• 1 dash hot sauce
• ¼ cup shredded coconut

Directions Edit

1. Mash potatoes in a large bowl until almost smooth.
2. Stir in coconut milk and seasonings and mash until smooth.
3. Stir in next 4 ingredients, test for seasoning, turn into a greased 9 x 13 inch baking dishand spread evenly.
4. Sprinkle coconut over the top.
5. Bake in the center of a preheated 350 °F oven for 30 – 35 minutes.
6. Broil until the top is golden, about 3 or 4 minutes.