Not every sweet potato casserole can claim Healthy Living creds. This one can, and it's a beauty too—topped with lightly toasted shreds of flaked coconut.
What You Need
Original recipe yields 10 servings
2 lb. sweet potatoes, cooked, peeled and cut into 1-inch chunks (about 4 cups)
2 apple s, cored, thinly sliced
2/3 cup maple-flavored or pancake syrup
2 Tbsp. butter or margarine, melted
1/2 tsp. salt
2/3 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Preheat oven to 350°F. Place sweet potatoes in greased 13x9-inch baking dish; top with apples.
Mix syrup, butter and salt; pour over apples. Sprinkle with coconut; cover.
Bake 30 minutes. Uncover. Bake an additional 20 to 30 minutes or until apples are tender and coconut is lightly browned.
Make sure you pay attention to your portion size of this side dish. When there are several side dishes to choose from, make sure to have just a small serving of each one.
Sprinkle apples with 1/3 cup chopped PLANTERS Walnuts or Pecans along with coconut for extra flavor and crunch.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.