sweet potato casserole

This recipe has a topping of flaked coconut, brown sugar, and nuts and a chill time of at least 4 hours before cook. It can be prepared the day before cook and left to chill over night. The canned sweet potatoes called for on the ingredient list can be substituted with fresh sweet potatoes.

  • 1 (2 1/2 lb) can sweet potatoes

  • 2 eggs

  • 1 tsp vanilla

  • 1/4 tsp nutmeg

  • 1/2 C sugar

  • 1/4 C butter

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • (topping) 1 C flaked coconut

  • (topping) 1 C light brown sugar

  • (topping) 1/3 C self rising flour (or all purpose flour with a pinch of baking powder)

  • (topping) 1 C chopped nuts

  • (topping) 1/4 C butter

1. Grease a 2 quart baking dish or similar dish.

2. Mash the sweet potatoes. Add the sugar, butter, eggs, salt, vanilla, and spices to the sweet potatoes. Ideally, beat the mixture with an electric mixer at medium speed until smooth.

3. Pour the mixture into the greased baking dish.

4. Melt the butter in the microwave.

5. In a bowl stir together the coconut, brown sugar, flour, nuts, and melted butter.

6. Spread the coconut mixture on top of the sweet potatoes.

7. Cover and chill for 4 hours.

8. At baking time preheat the oven to 325 and bake the dish uncovered for 35 to 40 minutes.

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sweet potato casserole