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Crunchy Sweet Potato Casserole




Source of Recipe


BBR


Recipe Introduction


Posted by: NicoleFox875_NC


List of Ingredients




3 cups mashed cooked sweet potatoes
1-cup sugar
2 eggs
½ cup evaporated milk
½ cup melted butter
1-teaspoon vanilla

Topping:
1 cup packed brown sugar
1/3-cup flour
1 cup flaked coconut
1/3 cup melted butter
½ -1 cup chopped pecans (I love nuts so it is 1 cup for me)


Recipe



Quick tip: Before baking the sweet potato I brush olive oil (or veggie oil) over the sweet potato and bake them uncovered in a 350 degree oven for about one hour (till fork tender). Let them cool until easy to handle and the skins will just peel off! Use an electric mixer to mash sweet potatoes (nice and easy)!

Grease a 13x9 inch pan (I use Pam). Combine mashed sweet potatoes, sugar, eggs, evaporated milk, butter and vanilla in bowl with electric mixer until creamy. Spoon mixture into pan.

Combine the topping ingredients with fork and crumble the mixture over the top of the sweet potatoes. Press lightly down into sweet potatoes. Either refrigerate over night (I love to do this the day before) or bake right away.

Bake in a 350-degree oven for 30 minutes. Serve warm.

This is a wonderful side dish to any special meal but it is so luscious it is almost a dessert! This was created by my Momma Fox and it is our family’s favorite!