March 27, 2010

SWEET POTATO COCONUT CASSEROLE

3 cups sweet potatoes, mashed
1 1/2 cups sugar
4 eggs, beaten
1 teaspoon vanilla
1 teaspoon dark rum (optional)
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
pinch of salt
2 1/2 cups milk
1 stick butter
1 cup flaked coconut

Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.

Beat eggs well and combine with milk. If using coconut, add to milk. Slowly add milk to sweet potatoes, stirring until well mixed.

Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.

Bake at 400°F until firm and lightly browned

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