You could almost call this a dessert...it is absolutely delicious!!
PREP TIME: 20 min.
COOK TIME: 55 min.
CASSEROLE 1 large can (28 oz) 1 medium can (14.5 oz) sweet potatoes in light syrup, drained. 6 T butter; melted 2 well beaten eggs 1 c milk 3/4 c granulated sugar 2 T cornstarch TOPPING 1 c cornflakes; crushed 1/2 c light brown sugar 6 T butter; melted 1 c coconut 1/2 c pecans; chopped
CASSEROLE: Preheat oven to 350 degrees. In a large bowl mash sweet potatoes well and mix in other ingredients. Pour into a greased 10" baking or casserole dish. Bake for 35 minutes, remove and add topping.
TOPPING: Increase oven temperature to 400 degrees. In a medium size bowl mix all ingredients together until thoroughly combined. Spread evenly over the top of the casserole. Bake 15-20 minutes until golden brown.
MAKE AHEAD TIP: After step one, let casserole cool completely. Cover with plastic wrap and refrigerate up to 2-3 days. Also mix the dry topping ingredients and store in a zip-lock bag. On meal day, remove the casserole from the fridge and bring to room temperature. Add butter to the dry topping ingredients, top casserole and bake.