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Ingredients
- 4 big sweet potatoes (Boil, skin and mash)
- (I used 2 large cans – 6 inches tall and 4 inches in diameter to make them this year for Thanksgiving)
- ¼ cup Milk
- 1/3 stick butter
- 2 Tbs. Sugar
- Topping
- 1/3 Cup coconut
- 2 Tbs. Butter
- 1/3 cup brown sugar
- 2 Tbs. Flour
- ½ Cup Chopped pecans
Preparation
Step 1
Potatoes:
Mash above ingredients together and put in buttered casserole dish.
Toping:
Mix and spread over Potatoes. Bake in 350 0 for 20 minutes.
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