Whipped Sweet Potato Casserole With Brown Sugar-Coconut Topping

This is an outstanding sweet potato casserole! The bourbon is only optional. It is important to only oven-bake the sweet potatoes and not to boil them. If you are serving this to a large crowd of people then prepare two separate casserole dishes. Make certain to purchase only very soft coconut, you may wish to chop the coconut if the shreds are large. Prep time does not include baking the sweet potatoes.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 5  medium sweet potatoes (oven-baked, peeled and mashed)
• 3  eggs, beaten
• 1⁄2 cup  whipping cream, unwhipped (can use up to 1 cup)
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 1⁄2 cup  chopped pecans
• 1⁄2 cup brown sugar, packed
• 2  tablespoons white corn syrup
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon vanilla
• 2  tablespoons Bourbon (optional)

• TOPPING

• 1⁄4 cup  melted butter
• 1⁄2 cup flour
• 1⁄2 cup  soft coconut
• 1⁄2 cup brown sugar, packed
• 1⁄2 cup  chopped pecans

Directions

1. Set oven to 350 degrees.
2. Butter a 3-quart casserole dish.
3. In a bowl mix all the ingredients together (except the topping mixture) mix well to combine.
4. Place into prepared casserole dish.
5. In another bowl combine all the topping ingredients together until coarse and crumbly.
6. Sprinkle over the sweet potato mixture in the baking dish.
7. Bake for about 40 minutes.