- 1 lb .5 kilogram Sweet Potatoes
- 18 oz .5 liters Coconut Milk
- 14 oz .4 liters Coconut Syrup
- Garnish: fresh or packaged coconut flakes
- Note:I prefer less sugar so I use about half the coconut syrup called for.
- Rinse potatoes well and dry.
- Toss potatoes with oil, salt & pepper.
- Roast at 320 degrees for about one hour, until fully cooked and a skewer passes through them easily.
- Cool potatoes.
- Meanwhile in a saucepan, mix and warm coconut syrup and coconut milk.
- Slice cooled potatoes and arrange in a baking dish.
- Bake at 350 degrees for 15-20 minutes until hot.
- Drizzle with coconut mixture and garnish with coconut flakes. Serve hot.
- Category: starch
- Cuisine: holiday
