You can the the sweet potato part in advance and put in the fridge and then do the topping the day of. Really easy and super yummy! This recipe is from my Mother-In-Law.
Sweet Potato Casserole
2 ½ lbs. (about 4 cups) sweet potatoes.
Cooked, peeled and mashed
1/3 cup melted butter or margarine
2 eggs, beaten
½ cup milk
1 tsp. vanilla extract
½ cup sugar
Topping:
½ cup chopped nuts (pecan)
½ cup shredded coconut
½ cup packed brown sugar
3 tbsps butter or margarine, melted
In large mixing bowl, combine mashed potatoes,
butter, eggs, milk, vanilla and sugar. Spread into
a greased casserole dish. For topping, combine
all ingredients and sprinkle over potatoes. Bake
at 375 degrees for 25 minutes or until heated through.
