- 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:
- Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
- In a medium bowl, combine pecans, brown sugar, flour, 1/4 cup butter, and the coconut, if desired; mix until crumbly, then set aside.
- In a large bowl, combine remaining ingredients, including remaining butter; mix well. Spoon into casserole dish and sprinkle evenly with pecan mixture.
- Bake 45 to 50 minutes, or until bubbly and heated through.
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