Sweet Potato Casserole

Well, today it finally happened. . .I lost my first blog (but at least it wasn't Chapter 9 of the book)!  I am going to try my best to re-create some of what I had written in the original blog, here goes:

Ingredients ~ 

3 cups mashed sweet potatoes (or 1 large can, drained)

1 cup sugar

1/3 cup unsalted butter, room temperature

2 eggs

1/2 cup 2% milk

1 teaspoon vanilla

In a large bowl, combine potatoes, sugar, and softened butter.

Add eggs, milk and vanilla and mix well.  

Pour into a large dish and set aside.

For the Topping ~

In a medium size mixing bowl, add the following ingredients:

1 cup coconut

1 cup chopped pecans

1 cup brown sugar

1/3 cup unbleached flour 

Stir well and sprinkle crumb topping over casserole.  

Bake in a 350 degree oven for 35-40 minutes or until golden brown.  

Place remaining mixture in a ziplock bag and refrigerate.  

Second Day Recipe ~ Mini Sweet Potato Pies

This is a great way to use any leftover casserole.  All you will need to create these yummy little treasures is one package of mini graham cracker crusts, and the leftover bag of crumb topping stored in the refrigerator.  

 Directions ~ 

Spoon sweet potato mixture into the mini pie crusts. 

Sprinkle each pie with crumb topping.

Bake in a 350 degree oven for 10 to 15 minutes or until golden brown.