Sweet Potato Casserole

8     sweet potatoes, peeled and diced
1     egg
1/2   cup butter, divided – 1/4 c for topping
1/4   cup milk, (optional)
1/4   cup sugar
1     teaspoon pumpkin pie spice
1     teaspoon vanilla extract
1/4   cup brown sugar
1/4   cup shredded coconut
1/4   cup pecan pieces
Boil potatoes until tender, drain.  Mix potatoes, egg, 1/4 c butter, milk, vanilla, pumpkin pie spice and 1/4 cup sugar.  Pour into 2 quart casserole.  Mix remaining ingredients, crumble on top of the sweet potato mixture.  Bake at 350 for 30 minutes.
8  Servings

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