Coconut-Crumble Sweet Potatoes Coconut-Crumble Sweet Potatoes

2 eggs 2 eggs 3 cups cooked, mashed sweet potatoes, 3 cups cooked, mashed sweet potatoes, or 1 (40 oz.) can sweet potatoes, rinsed, or 1 (40 oz.) can sweet potatoes, rinsed, drained and mashed drained and mashed ½ cup granualed sugar ½ cup granualed sugar ¼ cup sweetened condensed milk ¼ cup sweetened condensed milk ⅔ cup butter or margarine, melted, divided ⅔ cup butter or margarine, melted, divided 1 teaspoon vanilla extract 1 teaspoon vanilla extract 1 cup flaked coconut 1 cup flaked coconut 1 cup packed dark brown sugar 1 cup packed dark brown sugar ⅓ cup all-purpose flour ⅓ cup all-purpose flour

1. Preheat over to 375F. Grease an 8-inch- 1. Preheat over to 375F. Grease an 8-inch- square baking dish. square baking dish. 2. Place eggs in a large bowl; beat well. Add 2. Place eggs in a large bowl; beat well. Add sweet potatoes, granulated sugar, condensed sweet potatoes, granulated sugar, condensed Recipe submitted by Recipe submitted by milk, ⅓ cup butter and vanilla; mix well. Spoon milk, ⅓ cup butter and vanilla; mix well. Spoon Sheri Rowland into baking dish. Sheri Rowland into baking dish. North Platte Office Products Specialist 3. Combine coconut, brown sugar, flour and North Platte Office Products Specialist 3. Combine coconut, brown sugar, flour and remaining butter in medium bowl. Stir until remaining butter in medium bowl. Stir until well blended. Sprinkle over sweet potato mix- well blended. Sprinkle over sweet potato mix- ture. ture. 4. Bake, uncovered, 35 to 45 minutes, until top is 4. Bake, uncovered, 35 to 45 minutes, until top is golden brown and a knife inserted in the cen- golden brown and a knife inserted in the cen- ter comes out clean. Let stand for 15 minutes ter comes out clean. Let stand for 15 minutes before serving. Serves 8 to 10. before serving. Serves 8 to 10.

Coconut-Crumble Sweet Potatoes Coconut-Crumble Sweet Potatoes

2 eggs 2 eggs 3 cups cooked, mashed sweet potatoes, 3 cups cooked, mashed sweet potatoes, or 1 (40 oz.) can sweet potatoes, rinsed, or 1 (40 oz.) can sweet potatoes, rinsed, drained and mashed drained and mashed ½ cup granualed sugar ½ cup granualed sugar ¼ cup sweetened condensed milk ¼ cup sweetened condensed milk ⅔ cup butter or margarine, melted, divided ⅔ cup butter or margarine, melted, divided 1 teaspoon vanilla extract 1 teaspoon vanilla extract 1 cup flaked coconut 1 cup flaked coconut 1 cup packed dark brown sugar 1 cup packed dark brown sugar ⅓ cup all-purpose flour ⅓ cup all-purpose flour

1. Preheat over to 375F. Grease an 8-inch- 1. Preheat over to 375F. Grease an 8-inch- square baking dish. square baking dish. 2. Place eggs in a large bowl; beat well. Add 2. Place eggs in a large bowl; beat well. Add sweet potatoes, granulated sugar, condensed sweet potatoes, granulated sugar, condensed Recipe submitted by Recipe submitted by milk, ⅓ cup butter and vanilla; mix well. Spoon milk, ⅓ cup butter and vanilla; mix well. Spoon Sheri Rowland into baking dish. Sheri Rowland into baking dish. North Platte Office Products Specialist 3. Combine coconut, brown sugar, flour and North Platte Office Products Specialist 3. Combine coconut, brown sugar, flour and remaining butter in medium bowl. Stir until remaining butter in medium bowl. Stir until well blended. Sprinkle over sweet potato mix- well blended. Sprinkle over sweet potato mix- ture. ture. 4. Bake, uncovered, 35 to 45 minutes, until top is 4. Bake, uncovered, 35 to 45 minutes, until top is golden brown and a knife inserted in the cen- golden brown and a knife inserted in the cen- ter comes out clean. Let stand for 15 minutes ter comes out clean. Let stand for 15 minutes before serving. Serves 8 to 10. before serving. Serves 8 to 10.