Sweet Potato Crisp

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

Casserole:

  • 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

Topping:

  • 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.

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