SWEET POTATO COCONUT CASSEROLE
3 cups sweet potatoes, mashed
1 1/2 cups sugar
1 cup of Pecans
4 eggs, beaten
1 teaspoon vanilla
1 teaspoon dark rum (optional)
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
pinch of salt
2 1/2 cups milk
1 stick butter
1 cup flaked coconut
Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.
Beat eggs well and combine with milk. If using coconut, add to milk. Slowly add milk to sweet potatoes, stirring until well mixed. Add in about 3/4 cup of Pecans and mix well.
Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter and
the rest of the pecans if desired.
Bake at 400°F until firm and lightly browned.

This sounds really great. I just don't do Sweet Potatoes, I will eat sweet potato pie. Anyway I copied it just in case I want to give it a try.

Thanks

Mmmmm....sounds yummy.