Cook Loose

Most holiday sweet potato recipes are just TOO SWEET! This recipe is still sweet, but not teeth achy "why not just eat candy" sweet. And it's easy.

Potatoes

• 3 sweet potatoes
• 1/2 C brown sugar
• 2 egg
• 1/2 C evaporated milk
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 stick (4 Tbl) melted butter or margarine

Topping

• 1/3 C flour
• 1/2 C brown sugar
• 1 C coconut, flaked
• 1 C chopped pecans
• 1/2 stick melted butter or margarine

Preheat oven to 350^o

Peel, cook and mash the sweet potatoes. I like to boil them covered in water for approximately 25 minutes (a fork should go smoothly to the center) and then cover in cold water until I can handle them. Using a paring knife, I cut off the tips, slit the skin once from end to end, and then the skin peels right off.

You can put all the non-topping ingredients in a stand mixer bowl, or just use a large mixing bowl and a potato masher. Mix everything until it comes together and the really big lumps of potato are gone. This doesn't need to be a perfect puree. Pour into a casserole dish, or a large deep-dish pie plate.

Mix the toppings ingredients in a mixing bowl and sprinkle evenly over the top of the casserole. Bake for 35-40 minutes. The center will puff up evenly so you'll know it's done.