With a move behind me and at a loss without my cookbooks. ( These got left behind in storage) I didn’t remember exactly how much of what was in my sweet potatoes. So..I was searching the web to find a similar recipe and found this one. It is (I am pretty sure) the exact same one I have made the last two years! Hope you enjoy!!
There couldn’t be an easier way to make an elegant sweet potato side dish. Canned sweet potatoes are a huge time-saver, and when they’re mixed and baked with a few ingredients and topped with pecans…mmm mmm!
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
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1. Preheat oven to 350°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 1/4 cup 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.
P.S. I don’t put in the coconut and I use brown sugar not granulated. Those are my changes. 🙂 Enjoy!