6 sweet potatoes, peeled and sliced to 1/8″
3 tablespoons granulated sugar
1 tablespoon brown sugar
6 tablespoons butter, divided into 1 teaspoon per dish
1 cup all purpose flour
1 cup dry oatmeal
1 cup light or dark brown sugar, packed
1 cup butter, softened
1/2 teaspoon ground cinnamon and nutmeg
1/2 cup chopped walnuts
1/2 cup sweetened shredded coconut, toasted- optional
Tip: When inverting the dish allow the dishes to cool slightly then invert on serving platter or individual plates.
Don’t be surprised if the potatoes shrink after baking. Just make sure you add a lot of potato layers initially.