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Whipped Sweet Potatoes with Coconut Streusel

Source of Recipe


McCormick






List of Ingredients



• 3 pounds sweet potatoes (about 6), or 2 (29 ounce) cans, drained
  
• 1/2 cup packed brown sugar
  
• 1/2 cup heavy cream or evaporated milk
  
• 2 tablespoons cold butter or margarine
  
• 1 tablespoon McCormick Pure Vanilla Extract
  
• 2 teaspoons McCormick Pumpkin Pie Spice
  
• 1 cup miniature marshmallows
  
• Coconut Streusel:
  
• 1/4 cup all-purpose flour
  
• 1/4 cup packed brown sugar
  
• 1/2 teaspoon McCormick Pumpkin Pie Spice
  
• 2 tablespoons butter or margarine
  
• 1 cup chopped pecans
  
• 1/2 cup shredded coconut
  






Instructions



1. Preheat oven to 350 degrees. Pierce each potato twice with a fork so excess steam can escape while cooking. Microwave* potatoes on High 5 to 10 minutes or until tender, turning potatoes over halfway 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 an electric mixer until smooth and fluffy. Transfer mixture into a greased (or coated with cooking spray) 13x9 inch 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.
   
   
5. * Potatoes can also be boiled. To boil, peel and cut potatoes into chunks; place in large saucepan. Add cold water to cover. Bring to boil; cover and simmer 20 to 30 minutes or until tender. Drain.
   
   
6. Yield: 12 1/2 cup servings (331 calories each)