We celebrated Thanksgiving today. I was pleased with how everything came out, but these sweet potatoes were really delicious, so I’m sharing for those of you that have yet to celebrate.
2-16 oz. cans of Bruce’s yams in orange & pineapple sauce
1 – 1 1/2 C toasted coconut (amt will vary according to how much you like coconut)
1 C toasted walnuts
big marshmallows – enough to cover
Butter your baking dish. Drain one can of the yams and add yams and all of the other can to dish. Sprinkle with toasted coconut (reserve a bit for a topping) & toasted walnuts. Bake at 350* for 30-40. Top with marshmallows and brown being careful not to burn the mallows. Sprinkle with leftover toasted coconut.
Next time I make this, I will use a little less of the liquid, it was still a little soupy, but that soupy stuff was so good.
You have to keep a constant eye on your coconut when you are toasting it because it will burn in an instant. Use a shallow pan and a single layer of coconut for best results.
I toasted the nuts in my iron skillet. Keep the heat low to avoid scorching your nuts.