Alternate recipe (mixture is not liquid with this one):
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 9x13 and bake at 400 for 15 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
* The kids like it when I put the praline topping on half and marshmallows on half; something for everyone.
ORIGINAL RECIPE
1 large can (40 ounce) whole sweet potatoes, drained
¾ cup sugar
1 large can evaporated milk
½ stick butter, melted
2 eggs, well beaten
Mix well with electric mixer (will be very liquid) and bake at 400 for 15 minutes.
Take out of oven and stir cooked edges gently toward center.
Top with:
1 cup crushed cornflakes
½ stick butter, melted
1 can (7 oz.) coconut
½ cup brown sugar
1 cup chopped pecans
Return to oven and bake an additional 15 minutes.
Both versions call for ½ cup pecans but surely a full cup is better!
