 | | Praline Sweet Potatoes |
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No-stick cooking spray
1 can (29 ounces) sweet potatoes in light syrup, drained
1 cup packed brown sugar, divided
3 eggs, lightly beaten
1 can (5 ounces) evaporated milk
2 teaspoons pumpkin pie spice
1/3 cup chopped pecans
1/3 cup canned sweetened flaked coconut
1/4 cup flour
2 tablespoons butter, melted
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| Instructions |
| Heat the oven to 350°F. Lightly spray a 9-inch square baking dish. Mash the sweet potatoes in a large bowl with an electric mixer or a hand potato masher until smooth. Stir in 1/2 cup of the brown sugar, eggs, evaporated milk and pumpkin pie spice; mix well. Spread into the
baking dish; set aside. Combine the pecans, coconut, flour, remaining 1/2 cup brown sugar and
butter in a medium bowl; mix well. Sprinkle evenly over the sweet potato mixture. Bake for 35 to 40 minutes or until the top is browned and the cnter is just set. |
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| Servings: 8
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