Sweet Potato Casserole

There couldn't be an easier way to make an elegant sweet potato side dish. Canned sweet potatoes are a huge time-saver, and when they're mixed and baked with a few ingredients and topped with pecans...mmm mmm!

Serves: 6

Cooking Time: 45 min

Ingredients

• 1 cup chopped pecans
• 1 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/2 cup (1 stick) butter, softened, divided
• 1/4 cup sweetened flaked coconut (optional)
• 2 (29-ounce) cans sweet potatoes, drained and mashed
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
    
2. In a medium bowl, combine pecans, brown sugar, flour, 1/4 cup butter, and the coconut, if desired; mix until crumbly, then set aside.
    
3. In a large bowl, combine remaining ingredients, including remaining 1/4 cup butter; mix well. Spoon into casserole dish and sprinkle evenly with pecan mixture.
    
4. Bake 45 to 50 minutes, or until bubbly and heated through.