Sweet Potato Casserole

3 lbs. Sweet Potatoes, poked on top with a fork – Produce

¼ Can Native Forest Coconut Milk – Aisle 3

¾ Tsp Cinnamon – Bulk Spices

Unsweetened Fine Coconut – Aisle 2

Bake sweet potatoes until they begin oozing out of their skin.  The time depends on the size of the potatoes.  Let cool so you can handle them with your hands.  Peel potatoes, mash with a fork or hand held potato masher, mixing in the coconut milk and cinnamon.  Place in a casserole that has been sprayed with nonstick cooking spray and sprinkle a spoon or two of unsweetened coconut.   For convenience, you can prepare the casserole ahead of time, refrigerate it for a day or so, remove casserole from the refrigerate to bring the dish to room temperature, and then bake at 350˚ F. until hot throughout, about 30 minutes.