I think marshmallows are so gross, I don’t even want to tell you what gelatin is made from which is what holds those little guys together. So I took a topping that I love, from fruit crisp, and then modified it slightly for this dish. You could easily add 1/3 C oats to the topping and call this “health food”; however I didn’t do that.
Sweet Potato Crisp
- 3 C sweet potatoes, baked and mashed (approx. 4 large potatoes)
- ½ C sugar or Splenda
- ½ C margarine or butter, melted
- 2 beaten eggs
- 1 tsp vanilla
- 1/3 C skim milk
- 1/3 C melted margarine or butter
- 1 C light brown sugar or brown sugar Splenda
- ½ C flour
- 1 C chopped pecans
- ½ C – 1C sweetened shredded coconut
Mix together all of the casserole ingredients, place into a 9×13 greased pan.
Combine the topping ingredients in a small bowl and sprinkle over the top of the casserole dish.
Bake at 350 degrees COVERED for 25 minutes, then uncover and bake an additional 3-5 minutes or until just brown.
CAUTION: the sweetened coconut burns QUICKLY so in the last 3-5 minutes you are really watching for the coconut to brown and then remove promptly.