Howard Test Kitchen: January 20, 2014

Published 01/20 2014 12:51PM

Updated 01/20 2014 01:07PM

  • 1 cup chopped  pecans
  • 1 cup packed light brown  sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup (1 stick) butter, softened,  divided
  • 1/4 cup sweetened flaked coconut  (optional)
  • 2 (29-ounce) cans sweet potatoes,  drained and mashed
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla  extract
  • 1/2 teaspoon salt
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking  spray.
     
  2. In a medium bowl, combine pecans, brown sugar, flour, 1/4 cup butter, and  the coconut, if desired; mix until crumbly, then set aside.
     
  3. In a large bowl, combine remaining ingredients, including remaining  butter; mix well. Spoon into casserole dish and sprinkle evenly with pecan  mixture.
     
  4. Bake 45 to 50 minutes, or until bubbly and heated through.

  


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