Recipe

Down Home Southern Sweet Potato Casserole Recipe

	Cookinwithjen / All my dishes 8 months ago I like the marshmellow sweet potatoes but this puts a whole new spin on the sweet potatoes for the holidays. It is so scrumptious that my family requests this every Thanksgiving and Christmas. It is extremely fattening. But you gotta live a lil'. Prep:60m Cook:60m Servings:12	Cookinwithj
	sweet potatoes pecans brown sugar

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Ingredients

5 large sweet potatoes, peeled and cut into large chunks

4 eggs

1 can of evaporated milk

1 stick of unsalted butter cut into cubes

1 tsp of cinnamon

1 tsp of ground nutmeg

1 tsp of vanilla extract (the real deal! no imitation stuff!)

2 tsp of granulated sugar

For the topping you need:

2 cups of light brown sugar

2 cups of chopped pecans

2 cups of shred coconut

2 sticks of unsalted butter

Directions

Boil the sweet potatoes. They'll take about an hour.

Once they are done (do the fork tender test first) and steaming hot mash them with a potato masher until they look like a thick puree.

Add in your eggs very slowly (you may want to temper them with a tad bit of the potatoes so as not to scramble them) milk, butter, and granulated sugar.

Add your nutmeg, cinnamon, and vanilla. Stir well.

Spread into a large deep glass casserole dish.

In a heavy sauce pan melt your 2 sticks of butter for the topping.

Add in the brown sugar, pecans, and coconut. It will be crumbly but that is what you want. The butter is just the binding ingredient.

Spread this on top of the sweet potatoes and bake in a 375 oven for around 1 hour.

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