Hawaiian Sweet Potatoes
With Lite Coconut Milk & Pineapple
Island Favorite! Easy and fun to make.
Make ahead of time and reheat 🙂
6 medium sweet potatoes or canned sweet potatoes (if you’re in a pinch)
1/4 cup stevia brown sugar
1/4 cup grass fed butter
1/2 cup diced fresh pineapple or 1 can cubed pineapple
1/2 cup lite coconut milk
Optional: unsweetened coconut flakes 🙂 and pineapple rings on top!
Steam sweet potatoes for 20 minutes or boil. Peel and cut into 3/8 inch thick slices. Spray non-stick buttered spray in oven safe casserole dish, layer 1/2 of sweet potato slices, brown sugar, butter (little thin dots of butter randomly placed), and pineapple (save a bit for garnish on top.) Repeat layers.
Pour light coconut milk all over. Bake 25 minutes at 375 degrees. If you want the sweet potatoes caramelized, use less coconut milk and top with added brown sugar and butter, baking 5-10 minutes longer until the sugar browns. Enjoy!