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11-20 Thanksgiving Sweet Potatoes

We got this recipe from Marilyn when we went to Atlanta for Thanksgiving from Chapel Hill.
I have never liked the one with the marshmallows on top so I loved the coconut especially. 

The original recipe calls for more sugar and butter but we have been using the smaller amounts every year now. I will include the range and you can see which way you like it best.

Mix together:
4 c sweet potatoes, steamed and mashed OR 45 oz canned sweet potatoes
1/4c - 1/2 c brown sugar, depending on desired sweetness - I use less than 1/4 c nowadays.
1/4 - 1/2 c unsalted butter, softened
2 eggs, beaten
1/2 c milk or 1/2 can sweetened condensed milk
1 t vanilla
Pour into casserole dish and spread on topping.
Topping-
Cream together:
1/4 - 1/2 c brown sugar, again depending on how sweet you prefer, I use 1/4c 
1 c unsweetened coconut flakes, shredded or sweetened coconut -just reduce sugar
1/2 c slivered or chopped nuts (opt.)
1/2 c white flour or ground oats or whole wheat flour
1/4 c butter, softened
Spread over sweet potatoes evenly.
Bake 45 min to 1 hour - depending on how thick your potatoes are in your dish -
at 350 degrees, until topping is golden and potatoes are warmed through.
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