Ingredients
10
10 servings
- •6 sweet potatoes
- •0.33333334326744 cup butter
- •2 tablespoons white sugar
- •0.5 cup milk
- •2 large eggs, beaten
- •1 teaspoon vanilla extract
- •0.75 cup brown sugar
- •0.75 cup sweetened flaked coconut
- •0.75 cup chopped pecans
- •3 tablespoons all-purpose flour
- •3 tablespoons melted butter
Instructions
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
- Preheat the oven to 325 degrees F (165 degrees C).
- Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla into sweet potato mixture using an electric mixer until smooth; pour 1/2 of the mixture into a 9x13-inch casserole dish.
- Make the topping: Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons melted butter until evenly coated. Sprinkle 1/2 of the topping over sweet potato mixture in the baking dish. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
- Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.
Nutritional Facts
Per 10 servings
- Calories: 315
- Carbohydrate: 35g
- Fat: 18g
- Fiber: 4g
- Protein: 4g
- Sugar: 19g
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