praline sweet potatoes

{Especially for Julie G.}

My mom found this recipe on a can of sweet potatoes many years ago.  Fortunately I was able to convert her to using fresh sweet potatoes, so this is really yummy!  Even better when they come from your own garden, but... not this year.  So grab some at the grocery store while they are on sale this fall!

{insert picture that I cannot find}

Praline Sweet Potatoes

3-4 pounds sweet potatoes/yams, steamed or baked and skins removed, cut into chunks or mashed

Topping:
1/2 cup chopped pecans
1/2 cup shredded coconut (I used unsweetened)
1/2 cup brown sugar
1/4 cup flour (white or whole wheat)
1/4 cup butter, melted

Place chunks of sweet potatoes in a buttered baking dish (2 quart).
Combine topping ingredients and sprinkle over sweet potatoes.  Some people's children think the quantity of topping should be doubled. 
Bake at 350F for 20-30 min. uncovered.

Can be frozen to thaw and bake later - highly recommended when it's a busy food-centered holiday like Thanksgiving Day!  You'll want to make enough for a 3- or 4-quart dish if you're hosting more than 20 people.