INGREDIENTS
4 pounds sweet potatoes
1/2 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup half-and-half or milk
1/4 cup butter or margarine, melted
Topping
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/4 cup butter or margarine
1 cup coarsely chopped pecans
1/2 cup flaked coconut {optional}
DIRECTIONS
Preheat oven to 350°. Peel and cube sweet potatoes. Place in a large pot and cover with water. Bring to a boil then reduce heat and simmer for 15 to 20 minutes or until tender. Or alternately, bake sweet potatoes on a baking sheet at 400° for 1 hour or until tender. Let cool slightly, then peel.
Combine sweet potatoes, 1/2 cup brown sugar, and next 4 ingredients. Beat at medium speed with an electric mixer until smooth. Spoon into greased 9 x 13 inch baking dish.
Combine 1 cup brown sugar and flour. Cut in 1/4 cup butter with pastry blender until mixture is crumbly. Stir in pecans and if desired, coconut. Sprinkle over casserole.
Bake for 30-35 minutes or until lightly browned and bubbly around edges.
*NOTE* Casserole can be made through step 3 and refrigerated until ready to bake. Allow to sit at room temperature for 20 minutes before baking.
**This is a great holiday side dish, but it tastes like dessert! We do not use the coconut. The Sis-In-Law made this for the very first Thanksgiving my husband and I ever hosted. It was soooooooo good! A definite recipe staple for me. Great to bring as a prepared side dish if you are not hosting this year! Enjoy!
{image credit bengarland}
