A New Family Favorite - Sweet Potato Casserole with Coconut
I've been getting the Penzy's Spice Catalog for some time. I look forward to receiving it and going through the pictures and recipes. My youngest son saw this recipe and thought we should make it. Of course, like everything else I make I had to change the recipe some to suit our tastes. Unfortunately, he wasn't here for Thanksgiving this year and I am not altogether sure that there will be some left for him.
3-4 large sweet potatoes, peeled, cut into chunks and boiled until soft. - mashed
2 tbs. cornstarch
1 c. milk
2 eggs, beaten
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1 c. sugar
Mix ingredients together and pour into a greased 9" x 13: baking dish. Take at 400 F for 30 minutes.
Topping:
1 c. crushed cornflakes
1/3 c brown sugar
1/2 c. butter (melted) - 1 stick
1 c. coconut
1/2 c. pecans, roughly chopped
Mix the topping ingredients together and spread over the sweet potatoes and return to the over to bake an additional 15 minutes.
I'm not sure if this is a main dish or a dessert dish. It's delicious as either. My family certainly enjoyed it and we'll definitely make it again. It was so good I almost forgot to take a picture of it!!
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