Serves: 12
Total Calories: 400
One day before serving, cook the sweet potatoes in boiling water until almost tender (approximately 20 minutes). Drain, cool, peel and cut them in half lengthwise. Arrange the potatoes in a greased 9x13-inch baking dish.
In a small saucepan over medium heat melt the butter, brown sugar and 1/4 cup water. Pour this over the cooked potatoes. Cover the potatoes and allow them to stand overnight. On the day of serving, pour Glaze over the potatoes. Bake in a 350° oven to heat thoroughly. Sprinkle coconut over the potatoes before serving.
Glaze:
Preheat oven to 350°. Combine butter, brown sugar, and cream in a small saucepan. Melt over medium heat until smooth.
This Coconut Baked Sweet Potatoes recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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