While sweet potatoes themselves, in their pure form, are considered healthy, it would require a long stretch of the imagination to ever wrap your mind around this dish as being good for you...sort of like believing apple pie is healthy because it's made with apples. Although the bulk of it is sweet potato with a pecan topping, it has added sugar, coconut and butter/margarine that makes it sooooo tasty. Even those who turn up their noses at sweet potato love this dish, which is why I make it for every holiday meal.
SWEET POTATO CASSEROLE (I always double this recipe in order to have leftovers...hopefully)
1 ½ c. sweet potato-cooked, mashed and warm
½ c. sugar
4 T. margarine
1 egg-slightly beaten
½ c. coconut
1/3 c. milk
½ tsp. Vanilla
TOPPING
½ c. brown sugar
½ c. chopped pecans
¼ c. flour
4 T. margarine-melted
Dash of salt
Combine first 7 ingredients and mix well. Pour into a buttered casserole dish. Mix topping ingredients and sprinkle over top of potato mixture. Bake uncovered at 350 degrees for 20-30 min.
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