Sweet Potato Casserole

I got this recipe from my beloved Aunt Jenny in 1988. Where she got it, I don’t know. It’s a fabulous recipe for those who are tired of the marshmallow-sweet tater combination you usually see. And my father-in-law, who doesn’t care for coconut, even likes it!

Notes in parentheses are mine.


3 c. cooked, mashed sweet potatoes (you can eyeball it based on the size of the fresh sweet potatoes you’ve bought)
1/2 c. sugar
1/4 c. milk (we use canned evaporated milk)
1/3 c. margarine (we use salted butter)
1 tsp. vanilla extract (get the good stuff; Mexican vanilla is best)
2 eggs, beaten

1 c. flaked coconut
1 c. firmly packed brown sugar (we use light brown sugar)
1/3 c. all-purpose flour
1/3 c. margarine (butter again), melted
1 c. chopped pecans

Combine first six ingredients, mixing well. Spoon into a lightly greased 8″ inch square (9″ x 13″ works better) baking dish.

Combine remaining ingredients; sprinkle over top of the sweet potatoes.

Bake at 375 degrees for about 25 minutes or until golden brown.

Yield: six servings.