Sweet Potato Casserole

(not the same old yams!)

• 2 cups baked sweet potatoes, mashed
• 1 can Pet evaporated milk
• 2 eggs
• 1-1/4 cup sugar
• 1/4 cup flour
• 1-1/2 sticks oleo

Topping

• 1/2 Cup chopped pecans
• 1/2 Cup grated coconut
• 1/2 Cup brown sugar
• 1 Cup Kellogg’s Cornflakes crumbs

Bake the sweet potatoes (4-5 medium potatoes) and let cool over night.  Peel, cube, and mash, then measure out 2 cups.  Add rest of ingredients, excluding topping.  Mix well until smooth,  and pour into a greased 9″ x 13″ casserole.  Crumble topping ingredients together and sprinkle over top.  Use all ingredients.  Bake 30 minutes at 350 degrees F.  (20 minutes if you have a hot oven).  Casserole should not shake or shimmy in the middle when you try to remove it from the oven.

Diane Foshee