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Sweet Potato Casserole (Cathy Locke's Recipe)
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| 3 cups | mashed, cooked sweet potatoes |
| 1/2 cup | sugar |
| 1/2 cup | milk |
| 2/3 cup | melted butter, divided |
| 1 tsp | vanilla extract |
| 2 | eggs, beaten |
| 1 cup | flaked coconut |
| 1 cup | brown sugar |
| 1/3 cup | flour |
| 1 cup | chopped pecans |
Combine potatoes, sugar, milk, 1/3 cup butter, ancillary and eggs, mixing well. Spoon into lightly greased 8" square baking dish. Combine remaining ingredients and sprinkle over top of potato mixture. Bake at 375 degrees for about 25 minutes or until golden brown.
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