Post by chief_cook2 on Nov 16, 2002 22:53:17 GMT -6
This sweet potato casserole is so tasty, most people don't know whether to eat it as a side dish or a dessert!
No-stick cooking spray 1 can (29 ounces) sweet potatoes in light syrup, drained 1 cup packed brown sugar, divided 3 eggs, lightly beaten 1 can (5 ounces) evaporated milk 2 teaspoons pumpkin pie spice 1/3 cup chopped pecans 1/3 cup sweetened flaked coconut 1/4 cup all-purpose flour 2 tablespoons butter, melted
Heat oven to 350° F. Lightly spray 9-inch square or other baking dish. In large bowl, mash sweet potatoes with electric mixer or hand potato masher until smooth. Stir in ½ cup of the brown sugar, eggs, evaporated milk and pumpkin pie spice; mix until blended. Spread into baking dish; set aside. In medium bowl, combine pecans, coconut, flour, remaining ½ cup brown sugar and butter; mix until blended. Sprinkle evenly over sweet potato mixture. Bake 35 to 40 minutes or until center is almost set. Serve warm.