Bermudian Sweet Potato Casserole

Servings: 6-8

Ingredients:

1 cup packed brown sugar

1 cup chopped pecans

1/2 cup self-rising flour

1/2 cup (1 stick) melted butter

3 cups mashed cooked sweet potatoes

1 cup granulated sugar

1-cup coconut flakes

1/2 cup raisins

2 eggs, lightly beaten

1 teaspoon vanilla extract

1/4 cup heavy cream, optional

Cooking Instructions:

For the topping, in a bowl combine the brown sugar, nuts, flour and 1/4 cup of the melted butter and stir together with a fork; set aside. In a large bowl, stir together the sweet potatoes, sugar, coconut, raisins, eggs and vanilla. If the mixture seems too thick, stir in up to 1/4 cup heavy cream. Spoon into a large greased casserole. Spread the topping over the sweet potatoes and bake at 350 degrees for 20 to 30 minutes, or until the topping is golden brown.

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