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Whipped Sweet Potatoes with Coconut Streusel - 12 -- w

Source of Recipe

McCormick Spices
Whipped Sweet Potatoes with Coconut Streusel - 12 -- w
Make sweet potatoes even sweeter with a tempting topping of marshmallows, coconut and pecans.
Makes: 12 (1/2 cup) servings

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

Preheat oven to 350°F. 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.

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.

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.

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

* 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.

One 1/2-cup serving equals: Calories: 331, Fat: 15 g, Cholesterol: 24 mg, Sodium: 85 mg, Carbohydrates: 45 g, Fiber: 5 g, Protein: 4 g +++WWP: 7