From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 3 (16-ounce) cans sweet potatoes, drained
  • 1/2 cup sugar
  • 1/4 cup milk
  • 2 Tablespoons butter
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 3 Tablespoons flour
  • 3 Tablespoons melted butter


Combine the sweet potatoes, sugar, milk, 2 Tablespoons butter, eggs and vanilla in a bowl.  Mash until blended. Spoon into a 9 x 13-inch baking dish. Combine the coconut, pecans, brown sugar and flour in a bowl and mix well.  Stir in 3 Tablespoons melted butter. Spread over the sweet potatoes. Bake at 375 degrees for 30 to 40 minutes or until light brown and bubbly.


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