Sweet Potato Puff

The first year Keith and I were married, I spent many hours reading cookbooks and trying new recipes; this was one of them. I brought these sweet potatoes to our first Thanksgiving dinner as a new wife, & they became part of our family tradition. They bring a taste of dessert to the dinner table – that’s probably why everyone loves them!

• 3 cups cooked, mashed sweet potatoes
• 1/2 cup sugar
• 1/2 cup melted butter
• 2 eggs, beaten
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut (optional)

TOPPING

• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 2 tablespoons melted butter
• 1/4 cup flour

Preheat oven to 350 degrees. In a mixing bowl, beat sweet potatoes, sugar, butter, eggs, milk, & vanilla until fluffy. Stir in coconut. Spoon into a greased 2-1/2 quart baking dish. Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350 degrees for 35-40 minutes, or until golden brown.

This dish can be prepared ahead of time and frozen or stored in the refrigerator. Make it in advance, thaw, and just pop it in the oven when you’re ready. Such a time saver during the holiday season or any busy time of the year!