Crunchy Sweet Potato Casserole
(Makes 6 to 8 servings)
- 2 pounds (6-8) sweet potatoes
- 1/3 cup butter or margarine
- 1/2 cup honey or molasses (unsulfured)
- 2 eggs, beaten
- 1/2 cup milk
- 1/3 cup chopped pecans
- 1/3 cup shredded coconut
- 2 tablespoons unbleached flour
- 2 tablespoons melted butter
Peel, halve, and boil potatoes in lightly salted water until soft. Drain well. Mash with potato masher or electric beater. There should be 4 cups mashed potatoes. Beat in butter, 2 tablespoons honey or molasses, beaten eggs, and milk. When well blended, spread mixture into lightly buttered 11/2-to-2-quart casserole.
Stir together pecans, coconut, and flour. Add rest of honey or molasses and melted butter. When well blended, spread mixture over sweet potatoes. Bake 1 hour at 325 F.
Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.
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