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Vintage Fruit Sweet Potato Bake

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Dress up sweet potatoes with colorful Vintage Fruit, tasty sauce and coconut over all.
Yield 4 servings



  • 1 (23oz) can sweet potatoes (drained and thickly sliced)
  • 3/4 cup Vintage Fruit (drained)
  • 1/2 cup Vintage Fruit Syrup
  • 2 tablespoons brown sugar (packed)
  • 1/4 teaspoon fine salt
  • 2 tablespoons butter or margarine
  • 1/4 cup flaked coconut


  • Preheat oven to 350°F.
  • Place sliced sweet potatoes in 1-quart casserole; spoon Vintage Fruit over.
  • In small saucepan, combine Vintage Fruit Syrup, brown sugar, salt and butter; cook over medium heat until butter has melted. Pour over sweet potatoes. Bake for 15 minutes; sprinkle with coconut and continue to bake until coconut is browned, about 15 minutes.

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