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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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from Paula Deen's kitchen Ingredients:
1 teaspoon olive oil |
1 cup light brown sugar, firmly packed |
1 cup pecans, chopped |
1/2 cup self-rising flour |
1/2 cup butter, melted (1 stick) |
3 cups cooked sweet potatoes, mashed |
1 cup sugar |
1 cup sweetened coconut |
1/2 cup raisins |
2 large eggs, lightly beaten |
1 teaspoon vanilla extract |
1/4 cup heavy cream |
Directions:
1. Heat oven to 350 and place rack in center. Lighlty oil a large ovenproof casserole dish.
2. For topping, in a medium bowl, stir together brown sugar, nuts, flour and 1/4 cup butter with a fork; set aside.
3. In a large bowl, stir together potatoes, sugar, coconut, raisins, eggs, vanilla extract and remaining 1/4 cup butter. Stir in cream, combining well. Spoon into prepared casserole dish. Spread topping over sweet potato mixture and bake until golden brown, 20 to 30 minutes.
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