Ingredients15 m servings 302 cals
- Preheat oven to 325 degrees F (165 degrees C).
- In a mixing bowl, combine mashed sweet potatoes, eggs, salt, sugar, vanilla, milk and margarine. Blend until smooth and pour into 9x13 inch baking dish.
- Prepare the topping by mixing together the brown sugar, flour, pecans, coconut and melted margarine. Sprinkle mixture over potatoes. Bake for 30 minutes.
Per Serving: 302 calories; 16.3 g fat; 38.2 g carbohydrates; 2.8 g protein; 21 mg cholesterol; 239 mg sodium. Full nutrition
ReviewsRead all reviews 13
This recipe was loved by everyone at my potluck although I did omit the coconut to keep it from being to much like a dessert. If I were to make it again I think I would cut the white sugar added...
Great recipe! I found it a bit too sweet with the coconut but without the coconut it is just right. I've served this at several holiday dinners now and everyone loves it.
This was a great recipe. I have been looking for a sweet potatoe recipe that I can do year after year and this is the one!!
I loved this recipe! I cooked it for the first time for Thanksgiving this year and I know it will be coming back, everyone loved it! The only thing I did differently was double the amount of ...
For the best taste I would omit the coconut. The dish is fabulous. I got rave reviews. I did not even have leftovers...
I love the sweet taste! Big hit every year at Thanksgiving and Christmas! Thanks!
This is delicious! I used 4 cups mashed sweet potatoes and it was still really sweet. Omitted the coconut, because I am not a big fan of it. I used light brown sugar and self-rising flour. W...