Praline-Crisped Sweet Potatoes

Praline-Crisped Sweet Potatoes







No-stick cooking spray

1 can (29 ounces) sweet potatoes in light syrup, drained

1 cup packed brown sugar, divided

3 eggs, lightly beaten

1 can (5 ounces) evaporated milk

2 teaspoons pumpkin pie spice

1/3 cup chopped pecans

1/3 cup sweetened flaked coconut

1/4 cup all-purpose flour

2 tablespoons butter, melted



Heat oven to 350° F. Lightly spray 9-inch square or other baking dish.





In large bowl, mash sweet potatoes with electric mixer or hand potato masher until smooth. Stir in ½ cup of the brown sugar, eggs, evaporated milk and pumpkin pie spice; mix until blended. Spread into baking dish; set aside. In medium bowl, combine pecans, coconut, flour, remaining ½ cup brown sugar and butter; mix until blended. Sprinkle evenly over sweet potato mixture. Bake 35 to 40 minutes or until center is almost set. Serve warm.





jackie austin