Side Dishes:

Wonderful Sweet Potatoes

Comment on this recipe

I usually double this recipe. This allows me to make really "over-stuffed potatoes." If there is any extra, I just put it in a small casserole and freeze it for another meal.

Ingredients

6 large sweet potatoes
l teaspoon vanilla
1/4 cup butter
2 beaten eggs
3/4 cup brown sugar
TOPPING:
l cup coconut
l cup brown sugar
l cup chopped pecans
1/2 cup butter

Instructions

Bake sweet potatoes and cool; cut in half horizontally. Carefully scoop the insides into a bowl and mix in vanilla, 1/4 cup butter, eggs and 3/4 cup brown sugar. Stuff potato skins with mixture; cover and chill for several hours.

In a large bowl, mix coconut, 1 cup brown sugar, pecans and 1/2 cup butter. Press sweet potatoes upside-down into the topping, pressing them down to make it stick. At this point the potatoes may be refrigerated for up to three days or frozen for a couple of weeks.

On serving day, thaw the potatoes and bake them at 375 degrees F. for 20-30 minutes. Serves 6.

Bess Pierce, Moline