Recipe: 2 Sweet Potatoes with Coconut and Pecans

Hi Linda,

Here are two versions from our archives with the ingredients you're looking for.

Happy Holiday Cooking!

Betsy

Posted by: Ren on Sunday November 15th 1998 12:23:09 AM

I made this last Christmas and people are still talking about how great it was! This recipe is from the TV Food Network's show TASTE.

2 pounds of sweet potatoes, roasted
3 eggs
1 cup of heavy cream
pinch of grated nutmeg
1/2 tsp. of ground cinnamon
1 cup of pecan pieces
1 cup of packed light brown sugar
2 tbsp. Steen's 100% Pure Cane Syrup
pinch of salt
1/4 tsp. of pure vanilla extract
2 tbsp. bourbon
1/2 cup flour
1/2 cup flaked coconut
1/2 stick (4 tbsp.) butter, softened

Preheat the oven to 350 degrees. Peel and mash the potatoes in a mixing bowl, until smooth. Stir in the eggs and cream. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla and bourbon. Mix well. Pour the mixture into a 1 1/2 quart greased round baking dish. Combine the remaining pecans, brown sugar, flour, coconut and butter. Using your hands, mix the ingredients until the mixture resembles a coarse texture. Spread the mixture over the pudding and place in the oven. Bake for about 45 minutes, or until bubbly. Serve hot.

Debbie.D.,.AL (09:56:28) : SUNDAY SWEET POTATOES

3 cups mashed sweet potatoes (I use Bruce's sweet potatoes in orange-pineapple sauce)
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup milk
1/3 cup butter
2 eggs

Combine all of these ingredients and pour in baking dish. Top with the following:

1 cup coconut
1 cup chopped pecans
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter

Blend coconut, pecans, brown sugar, and flour. Add melted butter. Spoon over potatoes and bake at 350 degrees for 20-30 minutes.