Thanksgiving Recipes
Whipped Sweet Potatoes with Coconut Streusel
Make sweet potatoes even sweeter with a tempting topping of marshmallows, coconut and pecans.
Prep: 15 min | Bake: 25 min | Yield: 12 (1/2 cup) servings
Ingredients
Sweet Potatoes
- 3 pounds (about 6) sweet potatoes
- 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 flaked coconut
Instructions
- Heat oven to 350 degrees F.
Sweet Potatoes*
- Pierce each potato twice with a fork so excess steam can escape while cooking. Microwave potatoes on HIGH for 5 to 10 minutes or until tender, turning potatoes over halfway through cooking.
- Let stand for 5 minutes or until cool enough to handle.
- Remove skin from potatoes.
- Place potatoes, brown sugar, cream, butter, vanilla extract and pumpkin pie spice in large bowl. Beat with electric mixer on medium speed until smooth and fluffy.
- Spoon mixture into greased 13 x 9 inch or 3 quart baking dish.
- Top with marshmallows.
Coconut Streusel
- Mix flour, brown sugar and pumpkin pie spice in medium bowl.
- Cut in butter with pastry blender or 2 knives until crumbly.
- Stir in pecans and coconut. Sprinkle over top.
- Bake for 25 minutes or until heated through and topping is golden brown.
Notes
To boil sweet potatoes: Peel and cut potatoes into 2 inch chunks. Place in large saucepan. Add cold water to cover 1 inch over potatoes. Bring to a boil. Cover and and cook over medium low heat 20 to 30 minutes or until tender. Drain.
Attribution
Recipe used with permission from:
McCormick