2 large cans (40 ounce) or equivalent whole sweet potatoes, drained
1 ¼ cup sugar
1 large can evaporated milk
½ stick butter, melted
2 eggs, well beaten
Put potatoes in mixer and mix well before mixing in other ingredients.
Place in lightly greased 9x13 dish and bake at 400 for 20-25 minutes.
Take out of oven and stir cooked edges gently toward center.
Add topping and bake another 15 minutes at 400.
Topping:
1 cup crushed cornflakes
½ stick butter, melted
½ cup coconut
½ cup brown sugar (optional)
1 cup chopped pecans
