Coconut Sweet Potato Bake

Peel and slice:
7 - 8 c regular orange inside with brown skin sweet potatoes (others taste odd)
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
2 T pure maple syrup
1 t salt
1 1/2 c water
in a blender & blend for 2 min.

Then add:
3/4 c water
to the blender & blend for 10 sec. or stir.
Pour over the top of the sweet potatoes.

Sprinkle:
1/3 c slivered almonds
on top.
Bake with the lid slightly ajar at 350º for 1 1/2 hr.

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