Whipped Sweet Potatoes with Coconut Streusel

Makes 12 (1/2 cup) servings

3 lbs sweet potatoes (about 6) or 2, 29 oz cans, drained

1/2 cup packed brown sugar

1/2 cup heavy cream or evaporated milk

2 T cold butter or margarine

1 T vanilla

2 tsp pumpkin pie spice

1 cup mini-marshmallows

Coconut streusel:

1/4 cup flour

1/4 cup packed brown sugar

1/2 tsp pumpkin pie spice

2 T butter

1 cup chopped pecans

1/2 cup shredded coconut

1. Heat oven to 350. Pierce each potato 2 times with a fork. Microwave potatoes on high 5-10 minutes or until tender, turning potatoes over 1/2 way through cooking. Let stand 5 minutes or until cool enough to handle.

2. Remove skin from potatoes. Place potatoes, brown sugar, cream, butter, vanilla, and pumpkin pie spice in a large bowl. Beat with a mixer until smooth and fluffy. Transfer mixture to a greased 13×9 or 3-quart baking dish. Top with marshmallows.

3. For streusel, mix flour, brown sugar, and pumpkin pie spice in a medium bowl. Cut in butter with a pastry blender or fork until crumbly. Stir in pecans and coconut; sprinkle over marshmallows and whipped sweet potatoes.

4. Bake, uncovered, 25 minutes or until heated through and topping is golden brown.

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Filed under Christmas, Dessert, Kid friendly, Potatoes, Side Dish, Thanksgiving, Vegetarian Main Dish

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