Christas Candied Coconut Sweet potatoes

A LITTLE NOTE HERE ABOUT THE RECIPE

From the kitchen of:  Christa Dastrup

INGREDIENTS:

• 4 cups mashed sweet potatoes

• 6 T sugar (I think I would eliminate this, it doesn't need to be as sweet Kim and I don't think)

• 6 T real Butter, no substitutes, softened or melted

• 2 eggs beaten

• 1/2 (14 ounce) can of sweetened condensed milk

• 1 t. vanilla

TOPPING:

• 1 c brown sugar  (or a lot less)

• 1 1/2 c sweetened coconut flakes

• 6 T melted butter

• Pecans (optional...but really good)

INSTRUCTIONS:

1. If using fresh sweet potatoes, preheat oven to 400 degrees. Prick sweet potatoes with a fork and place them on a foil lined baking sheet in the oven. Bake 45-60 minutes or until tender.

2. Once potatoes have cooled enough to handle, slice them in half lengthwise and scoop the insides into a mixing bowl.

3. Preheat oven to 350 degrees F.

4. Add sugar, butter, eggs, sweetened condensed milk and vanilla to potatoes in the mixing bowl. Mix with an electric mixer until the desired consistency is reached. You can make it smooth or leave chunks of sweet potatoes in the mixture. Spread mixture evenly in a lightly greased 9 x13 pan or in individual serving dishes, and set aside

5. For the TOPPING: Combine brown sugar and coconut and then add melted butter and mix gently. Sprinkle mixture evenly over sweet potatoes.

6. Bake 40-50 minutes or less, depending on he size dish you use. The top should be browned and bubbly.