Coconut Sweet Potato Bake

Peel and slice:
7 - 8 c orange-brown skin sweet potatoes
Lay the sweet potatoes overlapping like shingles evenly in the bottom of a casserole dish.

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Preheat oven at 350º

(Sauce)
Put:
1 c slivered almonds
1/4 c shredded coconut or flakes
1 - 1 1/2 T honey
1 t salt
2 1/2 c water
in a blender & blend for 2 min.
Pour evenly over the top of the sweet potatoes.

Sprinkle:
1/3 c slivered almonds
on top.
Bake with lid slightly ajar at 350º for 1 hr.

Uncover & bake 30 min. more.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.
or freeze.