 |
Prep Time: 140 Minutes Cook Time: 25 Minutes |
Ready In: 165 Minutes Servings: 6 |
|
Ingredients:
3 cup(s) sweet potatoes |
1 cup(s) sugar |
2 eggs |
1/2 cup(s) milk |
1/3 stick(s) butter (scant), at room temperature |
1/4 teaspoon(s) salt |
1 teaspoon(s) vanilla extract |
topping |
1/3 stick(s) butter (scant) |
1 cup(s) light brown sugar |
1/2 cup(s) flour |
1 cup(s) chopped pecans |
1 cup(s) coconut |
Directions:
1. Bake sweet potatoes at 400 degrees for about 75 to 90 minutes or until squishy. 2. After peeling, mash the sweet potatoes into a graduated container. 3. In a large mixing bowl, combine eggs, milk, room temperature butter, salt and vanilla. Add the sweet potatoes and mix well. 4. Place mixture in a greased baking dish. 5. For the topping: Mix ingredients in order listed and sprinkle on top of sweet potato mixture. 6. Bake casserole for 25 minutes at 350 degrees.
|
|