Coconut Cream Sweet Potato Bake

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6-8
Preparation Time: 15 minutes

2 lbs sweet potato, boiled, peeled and mashed
4 tablespoon Coconut Cream Concentrate
2 eggs
1/2 cup brown sugar
1 tablespoon vanilla extract
2 teaspoons cinnamon
2 tablespoon butter, melted
2 tablespoons butter (to brush on top)
1-2 teaspoons cinnamon (to sprinkle on top)
2 tablespoons brown sugar (to sprinkle on top)
coconut oil, to grease pan

Preheat oven to 350 degrees F. Grease an 8×8 pan with coconut oil.

Place sweet potato and coconut cream concentrate into the bowl of an electric mixer. Mix on medium high speed until well blended.

Add eggs, sugar, vanilla 2 teaspoons cinnamon, and 2 tablespoons butter. Blend until well mixed.

Spread sweet potato mixture evenly into prepared pan.

Brush mixture with 2 tablespoons melted butter and sprinkle on remaining cinnamon and sugar.

Bake at 350 degrees F for 45 minutes.

Enjoy

Recipe courtesy Marianita Shilhavy

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Published on November 16, 2010

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8 Comments

Sarah:) February 16, 2012 at 12:36 am - Reply

Click on the hyperlink to be taken to the product page. All the information is there.

Barb February 15, 2012 at 6:50 pm - Reply

I just bought coconut oil tonight and looking for a recipe, this sounded good. What is coconut cream consentrate?

Kathleen Wolfe November 26, 2011 at 6:15 pm - Reply

Made for Thanksgiving in place of the usual candied sweet potatoes. It was a hit and consenus was – make it next year and every year.  Best part, since I made a double batch, the leftovers are even better than the first time around!! Thank you for giving us a new traditional dish!

Michael Dyda November 24, 2011 at 2:02 pm - Reply

Oh this is just wonderful !!
Made this for Thanksgiving and everyone loved it.
Will be making this all year long!!

christie November 18, 2010 at 3:30 pm - Reply

Sarah, yes that helps.  I am not worried about the sugar part on top so I’ll try out the honey.  Looks great.  Thanks

Sarah:) November 18, 2010 at 12:46 pm - Reply

christie: You can use honey but you won’t be able to use it as a topping. Coconut crystals are also known as coconut sugar and palm sugar, made from the sap from the coconut flower. We do NOT support the use of it as it is a non-sustainable product. It comes from the sap of the flower on the coconut palm, and you have to sacrifice the coconut that would normally grow from that flower to harvest it. 

Hope that helps! Let me know if you have any more questions. :)

christie November 18, 2010 at 7:14 am - Reply

What else can be used in palce of the brown sugar?  WIll honey work?  What are coconut crystals?  Thanks

jennifer November 17, 2010 at 1:22 pm - Reply

I made this with some substitutions…very good!  I Used butternut squash, coconut crystals to replace sugar and topped with some shredded toasted coconut!