Favorite Brand Name Best-Loved Sweet Potato, Pumpkin, and Squash Recipes, p. 164
2 cans (15 ounces each) sweet potatoes in
heavy syrup, drained
½ cup (1 stick) butter, softened
¼ cup packed brown sugar
1
egg
½ teaspoon vanilla
1/8 teaspoon salt
½ cup chopped pecans
¼ cup flaked coconut
2 tablespoons golden raisins
Preheat oven to 325F. Spray 8-inch square baking dish
with nonstick cooking spray.
Combine sweet potatoes, butter, brown sugar, egg,
vanilla and salt in food processor or blender; process until smooth. Spoon into
prepared baking dish; sprinkle with pecans, coconut and raisins.
 |
| It's a wonderfully spreadable consistency. |
Bake 22 to 25 minutes or until heated through and
coconut is lightly browned.
 |
| Done! |
 |
| Plated with some rice for a filling meat-free meal! |
My Rating: 5/5 "This is magnificent. It's so magnificent I don't know how to put it into words. It's nice fall flavors from the sweet potatoes and brown sugar, but the coconut and raisins add a nice fresh tropical vibe - and those two moods go surprisingly well together. I can't stress enough that you should make this."
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