Coconut Sweet Potatoes.

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.