Hey there!
Every once in a while I come across a recipe that just screams PAPA LEGBA to me ;-) And since we are coming into the season where sweet potatoes are everywhere, I have a feeling this might be something that he would enjoy. Actually, I think just about anyone would enjoy this, it is just yummy! I made a batch using uncanned sweet potatoes, and it was quite delicious. I just baked it a little bit longer than what is listed below. Warm, southern style comfort food. If you try it, post a comment here on my blog and let us know what you think ;-)
Light and Love
Sister Bridget
Coconut Sweet Potatoes.
- 3 (16-ounce) cans sweet potatoes, drained
- 1/2 cup sugar
- 1/4 cup milk
- 2 Tablespoons butter
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup packed brown sugar
- 3 Tablespoons flour
- 3 Tablespoons melted butter
TO PREPARE:
Combine the sweet potatoes, sugar, milk, 2 Tablespoons butter, eggs and vanilla in a bowl. Mash until blended. Spoon into a 9 x 13-inch baking pan. Combine the coconut, pecans, brown sugar and flour in a bowl and mix well. Stir in 3 Tablespoons melted butter. Spread over the sweet potatoes. Bake at 375 degrees for 30 to 40 minutes or until light brown and bubbly.