Southern Sweet potato casserole

Despite the sweetness, we like to serve this as a side dish. Technically, sweet potatoes are a vegetable, so it works!

2 to 3 large sweet potatoes (to make 3 cups cooked)

½ cup (1 stick) margarine

2 eggs

1 cup granulated sugar

1 teaspoon vanilla extract 1 teaspoon ground cinnamon

One 3.5-ounce can sweetened

flaked coconut

topping
• 1 cup all-purpose flour
• 1 cup brown sugar
• ½ cup (1 stick) margarine
• 1 cup chopped pecans

• Preheat the oven to 350 F.
• Peel and slice the sweet potatoes. Place in a large saucepan and cover with water. Bring to a boil, then reduce the heat and cook until fork-tender, 30 to 45 minutes. Drain well and place in a large bowl.
• Add the margarine and beat with an electric mixer until smooth.
• Add the eggs, one at a time, while the mixer is going. Add the sugar, vanilla, and cinnamon, and mix well. Toss in the coconut and blend.
• Spread onto a pie plate and bake for 20 minutes.
  topping
  • While the casserole is in the oven, make the topping. In a large bowl, stir together the flour and brown sugar, breaking up any lumps.
  • Cut in the margarine and stir in the pecans. Spoon or sprinkle on top of the sweet potato mixture.
  • Return to the oven and continue baking until golden and bubbly, about 20 minutes more.
• 8 servings