Culinary Sleuth

Sweet Potato Dessert Casserole


One large can sweetpotatoes,
   (about 40 oz.) drained
1/2 cup sugar
2 eggs
1 stick butter
1 teaspoon vanilla
1/2 cup evaporated milk
1-1/2 cups shredded coconut

1 cup chopped pecans
1/3 cup melted margarine
1/2 cup flour
1 cup brown sugar


Mix together the sweetpotatoes, sugar, eggs, butter, vanilla and evaporated milk. Add coconut. Spread mixture in a casserole dish lightly coated with cooking spray. In a separate bowl, mix together the topping ingredients. Spread topping mixture over the casserole. Bake at 350 degrees F. for 30-35 minutes.


Sweet Potatoes


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Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

This page created May 1999

This page modified February 2007