Recipe information
Yield
serves 6-8
Ingredients
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup self-rising flour
1/2 cup (1 stick) melted butter
3 cups mashed cooked sweet potatoes
1 cup granulated sugar
1 cup coconut flakes
1/2 cup raisins
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup heavy cream (optional)
Preparation
For the topping, in a bowl combine the brown sugar, nuts, flour, and 1/4 cup of the melted butter, and stir together with a fork; set aside. Mix with a fork. In a large bowl, stir together the sweet potatoes, sugar, coconut, raisins, eggs, and vanilla. If the mixture seems too thick, stir in up to 1/4 cup heavy cream. Spoon into a large greased casserole. Spread the topping over the sweet potatoes and bake at 350 degrees for 20 to 30 minutes, or until the topping is golden brown.
