 | | Praline-crisped 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 sweetened flaked coconut
1/4 cup all-purpose flour
2 tablespoons butter, melted |
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| Instructions |
Heat oven to 350ø F. Lightly spray 9-inch square or other baking dish. In large bowl, mash sweet potatoes with electric mixer or hand potato masher until smooth. Stir in « cup of the brown sugar, eggs, evaporated milk and pumpkin pie spice; mix until blended. Spread into baking dish; set aside. In medium bowl, combine pecans, coconut, flour, remaining « cup brown sugar and butter; mix until blended. Sprinkle evenly over sweet potato mixture. Bake 35 to 40 minutes or until center is almost set. Serve warm.
Servings: 8 |
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