Ingredients
– 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
– 1 cup sugar (adjust based on sweetness preference)
– 1 cup coconut milk
– 1/2 cup all-purpose flour
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup raisins (optional)
– Freshly grated coconut for topping (optional)
Equipment Needed
– Mixing bowls
– Whisk
– Potato masher or electric mixer
– 9×13-inch baking dish
– Measuring cups and spoons
– Rubber spatula
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C) because nothing is more inviting than the smell of sweet potatoes baking. While that’s warming up, I peel and boil my sweet potatoes until they’re fork-tender, which usually takes about 15 minutes. After draining them, I put the sweet potatoes in a mixing bowl and mash them until smooth. This is where you really get to appreciate the sweet, earthy aroma! Once mashed, I add in the sugar, coconut milk, and melted butter to the bowl. Mixing well until combined gives me a lovely creamy base. (See the next page below to continue steps…)