Sweet potato casserole recipe

When I was invited to an Easter lunch and needed to come up with a dish to bring, I immediately thought of sweet potatoes.  I don't typically associate sweet potatoes with Easter, but I guess I was in the mood for them.  I didn't want to make the typical southern sweet potato casserole that has more sugar than I care to think about, so I was excited to find a recipe for a low sugar sweet potato casserole at 101 Cookbooks.  This dish was just sweet enough that this could have been a dessert (I ate some of the leftovers this way), but it was also a nice accompaniment to the main meal.  I loved the combination of sweet potatoes and coconut, and I'll be using the two together more often now.  Unfortunately the sweet potatoes that I bought were very stringy, but otherwise it was amazing.

Sweet potato casserole (adapted from 101 Cookbooks)
(Printable version)

6 pounds sweet potatoes
1 cup coconut milk
1/2 tsp ground ginger
2 tsp cinnamon
1 tsp salt
2 Tbsp honey
2/3 cup grated coconut (ideally unsweetened), toasted
4 Tbsp melted butter
2/3 cup sliced almonds

Pierce the sweet potatoes in several places with a knife, place them on a large baking sheet, and bake at 400 for an hour to an hour and a half, until they are very soft.  Let the potatoes cool until you can handle them, and then peel them and put all of the flesh into a large mixing bowl.  Add the coconut milk, ginger, cinnamon, salt, and honey to the bowl and mix well.  Lightly grease a 9"x13" pan and spread the potato mixture in the pan.  Sprinkle the coconut on top of the potatoes and drizzle the butter over the coconut.  Bake at 350 for 30 minutes, and then sprinkle the almonds on top and cook for another 10 minutes, or until the almonds are toasted.  Serves 10.