This was given to me by a co-worker years ago that brought this for our T-day potluck. I had to hound her for the recipe, but I finally got it. It is SOOOO good, and SOOO decadent!!
Even my husband, who doesn't like sweet potatoes, said it was good. LOL!
3 C cooked and mashed sweet potatoes or yams
1 cup sugar (or 1/8 C Stevia, or 1 C gran. Splenda)
1/2 C evaporated milk (or half and half, or better yet, Eggnog!)
1/3 C melted butter
2 eggs, beaten until light yellow before mixing into the potatoes
1 tsp vanilla
Topping:
1/2 C brown sugar
1 C chopped pecans
1/6 C flour
1/2 C soft butter
1/2 C coconut, if desired (it's good with it!!)
mini marshmallows, if desired
Cook the sweet potatoes in their skins until quite soft. When cooked, set aside to cool. They are very easy to peel the skins off after they have cooled down. Mash the potatoes until they are well mashed. Mix all the casserole ingredients together and place the mixture into a greased 9x13" pan.
Mix the topping items together until well blended. Make sure the butter is soft so that you can make a spreadable mixture. Spread the topping on the top of the sweet potato mixture. If necessary, use your hands or drop the topping in spoonfuls until it completely coveres the potatoes evenly. Sprinkle coconut and/or marshmallows evenly over the top.
Bake at 350°F for ~ 35 minutes. Cool slightly before setting out to serve.
3 C cooked and mashed sweet potatoes or yams
1 cup sugar (or 1/8 C Stevia, or 1 C gran. Splenda)
1/2 C evaporated milk (or half and half, or better yet, Eggnog!)
1/3 C melted butter
2 eggs, beaten until light yellow before mixing into the potatoes
1 tsp vanilla
Topping:
1/2 C brown sugar
1 C chopped pecans
1/6 C flour
1/2 C soft butter
1/2 C coconut, if desired (it's good with it!!)
mini marshmallows, if desired
Cook the sweet potatoes in their skins until quite soft. When cooked, set aside to cool. They are very easy to peel the skins off after they have cooled down. Mash the potatoes until they are well mashed. Mix all the casserole ingredients together and place the mixture into a greased 9x13" pan.
Mix the topping items together until well blended. Make sure the butter is soft so that you can make a spreadable mixture. Spread the topping on the top of the sweet potato mixture. If necessary, use your hands or drop the topping in spoonfuls until it completely coveres the potatoes evenly. Sprinkle coconut and/or marshmallows evenly over the top.
Bake at 350°F for ~ 35 minutes. Cool slightly before setting out to serve.
