Samhain Sweet Potatoes in a Pumpkin Shell
- 2 quart sized pumpkin
- 1/3 cup flour
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1 cup brown sugar
- 3 cups cooked mashed sweet potatoes (or canned yams)
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 teaspoon pumpkin pie spice
- 1/3 cup melted butter
- 2 beaten eggs
- 1 teaspoon vanilla
- 1 cup mini marshmallows (optional)
Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. Mix well. Cut the top of the pumpkin open and scoop out the seeds and fibre. Fill the hollowed pumpkin with the potato mixture. Mix the butter, milk, and eggs together. Sprinkle over the top of the potato mixture. Place the filled pumpkin in a large baking dish. Replace the pumpkin top. Bake at 375 degrees (F) for forty-five minutes. (45 min) Remove the lid and place the mini marshmallows on top (if used). Bake until the marshmallows are melted and turning golden. Allow pumpkin to cool for 10 minutes before serving directly from the shell.
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