This is a recipe I cut out of the newspaper several years ago. I make it every Thanksgiving. It's so fattening, so toe curling sweet, but tastes so good, there is never any left over. I have changed it (like halved the amount of butter) and perfected it to our liking here.
Sweet Potato Casserole
The recipe says this serves 8, but honestly I think it's really about 5-6
1 40 ounce can sweet potatoes (or fresh, boiled and mashed)
2/3 cups butter, melted (divided use)
1/2 cup white sugar
1 egg beaten
1/2 teaspoon vanilla
1/2 cup coconut shredded
1/2 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 tablespoon flour
Preheat oven to 300 degrees-butter a large casserole dish
In a large mixing bowl, mash potatoes and add 1/3 cup butter, white sugar, eff and vanilla. Beat til smooth and pour into the greased casserole (I can remember what size, I just eyeball it).
In a medium bowl, mix coconut, brown sugar, 1/3 cup melted buter, nuts and flour to make topping.
Spread topping over sweet potatoes and bake for 20-30 minutes til topping is slightly browned.