½ cup coconut milk
2 eggs
⅓ cup butter
½ cup milk
⅓ cup brown sugar
Topping:
⅔ cup grated fresh coconut ⅔ cup toasted, chopped macadamia nuts
⅔ cup brown sugar
2 tbsp butter, melted
Preheat
oven to 325º, whisk potatoes, brown sugar, butter, milk (coconut and regular) and eggs until light and fluffy. Pour into lightly greased 2 quart casserole. Mix coconut, macadamia nuts, brown sugar and butter. Sprinkle on top of sweet potatoes. Bake for 1 hour or until heated through and
top is golden and crunchy.
