Prep 30 mins
Cook 0 mins
this recipe came from a friend of mine and is one of her family's favorite. am not sure of the orgin. my friend, shandra, promises this to be delicious. i have not tried this yet but will soon. cooking time is an estimate.
- 1419.54 ml cooked sweet potatoes
- 473.18 ml sugar
- 236.59 ml butter
- 2 eggs
- 354.88 ml coconut
- 9.85 ml vanilla
- 236.59 ml milk
- 236.59 ml self rising flour
- 473.18 ml brown sugar
- 158.51 ml butter
- 473.18 ml chopped pecans
- mash cooked sweet potatoes.
- mix well first 5 ingredients and pour into a casserole dish.
- for the topping, mix the last 4 ingredients and crumble over the top of potato mixture.
- bake at 350 degrees until lightly browned.
This is the recipe that has officially converted me into a sweet potato fan. I loved the addition of the coconut in this dish, because it was a wonderful way to lightly sweeten it without overwhelming the entire dish. And the pecan topping really went far in adding a bit of texture and taste, and made it something my kids would eat (and they usually turn away from all yam or sweet potato dishes). We all loved this! Thank you for sharing your recipe, sloe cooker. Made for Spring 2012 Pick-A-Chef.
This was much too sweet for us. Between all the sugar in the sweet potato mixture, and the crumble on top, DH and I couldn't finish our servings. 2 out of 3 children liked it (my dd refused to try it, hates sweet potatoes), though; they said they liked the coconut mixed in, but even they took the crumble off and left it on the side.
Made for fall 2011 PAC.