Ingredients
-
1
-
2
-
1
-
1/2
-
1/8
-
1/8
-
1
-
2
-
-
-
-
-
-
-
Directions
Mini Sweet Potato Casserole, You may want to make this recipe a little bigger since it only serves 2 unless you are like me and there is only 2 of you for the holidays I cannot wait to make this recipe although I am not a big fan of sweet potatoes but this recipe may just change my mind I bet this is one of those that makes your house smell great!, Enjoyable, as it combines some ingredients that I love – raisins and coconut – but I thought it could have used just a little bit of sugar or Splenda A nice recipe for 2 though , This was delicious and so easy to make! used a yam rather than a sweet potato as that is what I usually have available in my local grocery stores I even looked last night for sweet potatoes at another grocery store that I usually don’t shop in, but which carries a wider variety of produce than my favorite one does no luck there though I ended up serving this unexpectedly to 5 people rather than two, so we all had tiny servings, but everyone thought it was really good I am considering serving this dish rather than the traditional mashed potatoes for our Thanksgiving gathering Thank you for sharing!!!
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Steps
|
1
Done
|
Place the Sweet Potato in a Saucepan; Cover With Water. |
|
2
Done
|
Bring to a Boil. |
|
3
Done
|
Reduce Heat; Cover and Simmer For 30-40 Minutes or Just Until Tender; Drain. |
|
4
Done
|
When Cool Enough to Handle, Peel Sweet Potato and Place in Bowl; Mash. |
|
5
Done
|
Stir in 1 Tbsp Butter, Raisins, Orange Peel, Salt, Cinnamon and Nutmeg. |
|
6
Done
|
Transfer to a Greased 1-1/2 Cup Baking Dish. |
|
7
Done
|
Toss Coconut With Remaining Butter; Sprinkle Over the Top. |
|
8
Done
|
Bake, Uncovered, at 350 Degrees For 25 to 30 Minutes or Until Golden Brown. |
