This sweet potato casserole replaces a coconut topping for the classic marshmallows. From Deborah Brogden of Brogden’s Produce, who was featured in our monthly Farmer’s Plate profile in The News & Observer.
4 cups mashed sweet potatoes (4 medium sweet potatoes or 2 (40-ounce) cans sweet potatoes
6 tablespoons sugar
12 tablespoons melted butter, divided
2 eggs, beaten
7 ounces (1/2 a can) sweetened condensed milk
1 teaspoon vanilla
1 cup brown sugar
1 cup sweetened coconut flakes
If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil-lined rimmed baking sheet in the oven. Cook for 40 to 60 minutes or until tender. Once cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. Reduce heat to 350 degrees. If using canned sweet potatoes, drain out liquid and add to a mixing bowl.
Add sugar, 6 tablespoons melted butter, eggs, sweetened condensed milk and vanilla to the sweet potatoes in the mixing bowl. Mash up with a spoon or fork until it is the consistency you prefer. Spread evenly into a 9-inch-by-13-inch baking dish.
Make the topping: combine brown sugar, coconut and remaining melted butter in a small bowl and stir well to mix. Sprinkle over top of sweet potatoes.
Bake in a 350-degree oven for 40-50 minutes.
Yield: 16-20 servings.
[gpp_icon type=”summary”] Candied Coconut Sweet Potatoes printable