Holiday Sweet Potato Casserole

from Paula Deen's kitchen

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  teaspoon olive oil
• 1  cup light brown sugar, firmly packed
• 1  cup pecans, chopped
• 1⁄2 cup self-rising flour
• 1⁄2 cup butter, melted (1 stick)
• 3  cups  cooked sweet potatoes, mashed
• 1  cup sugar
• 1  cup sweetened coconut
• 1⁄2 cup raisins
• 2  large eggs, lightly beaten
• 1  teaspoon vanilla extract
• 1⁄4 cup heavy cream

Directions

1. Heat oven to 350 and place rack in center. Lighlty oil a large ovenproof casserole dish.
2. For topping, in a medium bowl, stir together brown sugar, nuts, flour and 1/4 cup butter with a fork; set aside.
3. In a large bowl, stir together potatoes, sugar, coconut, raisins, eggs, vanilla extract and remaining 1/4 cup butter. Stir in cream, combining well. Spoon into prepared casserole dish. Spread topping over sweet potato mixture and bake until golden brown, 20 to 30 minutes.