Hometown Recipes For The Holidays/2007

Coconut-Crumble Sweet Potato Casserole
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10


INGREDIENTS:
2 eggs 3 cups cooked, mashed sweet potatoes or one 40-ounce can sweet potatoes, rinsed, drained, and mashed 1/2 cup granulated sugar
1/4 cup sweetened condensed milk 2/3 cup butter or margarine, melted 1 teaspoon vanilla extract
1 cup flaked coconut 1 cup packed dark brown sugar 1/3 cup all-purpose flour



1 Preheat the oven to 375F. Grease an 8-inch square baking dish.
2 Place the eggs in a large bowl; beat well. Add the sweet potatoes, granulated sugar, condensed milk, 1/3 cup of the butter, and the vanilla; mix well. Spoon the mixture into the prepared baking dish.
3 Combine the coconut, brown sugar, flour, and remaining 1/3 cup butter in a medium bowl. Stir with a fork until well blended. Sprinkle evenly over the sweet potato mixture.
4 Bake, uncovered, for 35 to 45 minutes until the top is golden brown and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

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