You may also like
Categories:Viewed: 64 - Published at: 9 years ago
Ingredients
- 3 pounds sweet potatoes (about 3 large), peeled, cut into 1-inch pieces
- 1/4 cup (1/2 stick) butter, room temperature
- 1/4 cup sugar
- 1 cup half and half
- 2 eggs
- 1/3 cup chopped crystallized ginger (about 1 1/2 ounces)
- 1 teaspoon vanilla extract
- 1 cup (packed) golden brown sugar
- 1/2 cup all purpose flour
- 1/2 cup (1 stick) butter, room temperature
- 1 cup chopped pecans
- 1 cup sweetened flaked coconut
Method
- Butter 13x9x2-inch glass baking dish.
- Cook sweet potatoes in large pot of boiling salted water until tender, about 8 minutes.
- Drain; return to same pot.
- Stir potatoes over medium-high heat until excess liquid evaporates.
- Remove from heat.
- Add butter and sugar and mash potatoes until almost smooth.
- Mix in half and half, eggs, ginger and vanilla.
- Season with salt.
- Spread in prepared dish (filling will be about 1 inch thick).
- Rub together sugar, flour and butter in medium bowl until moist crumbs form.
- Mix in pecans and coconut.
- (Filling and topping can be prepared 1 day ahead.
- Cover separately and refrigerate.)
- Preheat oven to 350F.
- Sprinkle topping over filling.
- Bake until filling is set and topping is brown, about 40 minutes.
- Let stand 10 minutes.
- Cut into squares and serve.
