Sweet Potato Casserole with Coconut Praline Topping

🧂 Ingredients

• 80 oz. can sweet potatoes or yams

  drained (two 40-ounce cans)
• 2 large eggs
• 1 1/4 cups granulated sugar
• 1/4 cup unsalted butter

  softened almost to the point of melting (1/2 stick)
• 6 oz. can evaporated milk

  (or half of a 12-oz. can)
• 1 cup crushed Corn Flakes cereal

  (measure after crushing the cereal)
• 1/2 cup coconut
• 1/2 cup pecans

  chopped
• 1/4 cup unsalted butter

  melted (1/2 stick)

Instructions

• 1 Place drained yams into a large mixing bowl.
• 2 Mash potatoes with electric mixer until smooth.
• 3 Add granulated sugar, evaporated milk, eggs and ½ stick butter (softened and
  almost melted), and blend together.
• 4 Pour into a greased 9x13” glass baking dish.
• 5 Bake at 400 degrees for 15 minutes.
• 6 Topping: mix crushed cornflakes, pecans, coconut and ½ stick melted butter
  together in a small mixing bowl with a fork.
• 7 Sprinkle evenly over top of sweet potatoes (yams).
• 8 Bake another 15 minutes at 400 degrees or until topping starts to brown.

Nutrition Info