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Sweet Potato Casserole with Pecan Coconut Topping

David Johnson

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Marshmallows, sit down.

This sweet potato casserole, or as our old recipe card calls it, sweet potato “souffle”, includes a crust of pecans and coconuts binded together with brown sugar and butter.

Ingredients

  • 3 cups mashed cooked sweet potatoes

  • 1 cup sugar

  • ½ cup milk or 1 small can evaporated milk

  • 1/3 cup butter

  • 2 eggs slightly beaten

  • 1 teaspoon vanilla

  • 1 cup chopped pecans

  • 1 cup shredded coconut

  • 1 cup brown sugar

  • 1/3 cup flour

  • 1/3 cup melted butter

Preheat oven to 350.  Mix first 6 ingredients in mixer, pour into greased casserole dish. Mix topping together in mixer, place on top of casserole and bake for 30 minutes to 1 hour or until set