Sweet Potato Casserole PRINT
|1||cup pecans, chopped|
|1||cup light brown sugar, packed|
|⅓||cup all-purpose flour|
|½||cup butter, softened, divided|
|¼||cup sweetened flaked coconut (optional)|
|2||cans (29 ounces each) sweet potatoes, drained and mashed|
|¾||cup granulated sugar|
|1||teaspoon vanilla extract|
1.Preheat oven to 350°F. Coat a 3-quart casserole dish with nonstick 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.