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Side dish, breakfast, midnight snack, anyway you decide to eat this it will make you happy.
You can make these a day or two ahead of time by keeping them covered in the fridge and not putting the coconut topping on until just before baking.
In a medium-sized bowl combine the coconut, flour, sugars and softened butter and mix until all ingredients are well incorporated. Set aside.
Combine the cooked potatoes in a large bowl with the eggs, 2 tablespoons of butter, applesauce, sweetened condensed milk, vanilla and salt. Using a potato masher, work the ingredients together until you have a smooth mixture.
Spread the potatoes into a 9×13″ or equivalent sized baking dish. If you are going to bake them later, cover the dish with plastic wrap and put it into the fridge until you are ready. If you are going to make them now, top with the coconut mixture.
Bake at 350 F for about 40-50 minutes. The potatoes should be bubbly and the topping browned when done.
Succulent pulled pork tostadas topped with spicy yet sweet chipotle caramelized onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!