Candied Coconut Sweet Potatoes

 I figured you would all want this recipe so you can make them on Thursday too. They are very very delicious every time I make them I get people wanting this recipe. I actually got this recipe from my friend Bri and I hunted her down until she would give it to me.

(And I really mean that too, you can even ask her :)

Candied Coconut Sweet Potatoes
4 C mashed Sweet potatoes (4 med sweet potatoes or about 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla

Topping:
You can double this part if you want too.

1 C brown sugar
1 C sweetened coconut flakes
6 Tbs melted butter

If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender. Once they've cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. (I also prepare them by boiling until tender).

To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to. You could mash it all up by hand, but an electric mixer works great. I don't like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.Spread this mixture evenly into a 9 x 13 pan.

For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Sprinkle the rest evenly over the sweet potatoes in the pan. Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.