Eat till it hurts, recipes

Sweet Potato Casserole with Oatmeal Topping

I grew up on this classic casserole dish around the holidays and loved that my mom made with with a twist of shredded coconut. I have changed my moms recipe to my own and instead of the traditional marshmallow topping, I do an oatmeal crust.
INGREDIENTS
  • 3 cups cooked and mashed sweet potatoes or 2 large cans of yams, drained
  • ⅔ cup sugar
  • ½ cup shredded coconut
  • ½ cup butter, softened
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • ⅓ cup milk
TOPPING
  • ⅓ cup butter, melted
  • 1 cup brown sugar
  • 1 cup dried oats
  • ½ cup shredded coconut
  • 1 cup chopped pecans
INSTRUCTIONS
  1. Boil and mash sweet potatoes OR drain your yams in the can and add to mixer.
  2. Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy.
  3. Put in 9×13 greased pan.
  4. To make topping, combine topping ingredients together in a small bowl. Stir and mix to combine. Crumble topping over sweet potatoes.
  5. Bake at 350 for 30 minutes.
EAT TILL IT HURTS FRIENDS!

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