Fruity and fun...a great dish for a summer picnic.
| Yield | |
|---|---|
| Source | Alice Whited, Cleveland TN |
| Prep time | 45 minutes |
| 3 | cooked sweet potatoes | |
| 1 1⁄2 | Cup | sugar |
| 1 | Cup | milk |
| 2 | eggs (beaten) | |
| 1 | Teaspoon | salt |
| 1 | Cup | flaked coconut |
| 1 | Teaspoon | vanilla |
Mix all ingredients together. Pour into baking dish and bake at 350 for 25 minutes. Remove from oven and add topping.
Topping: 1 (20 oz.) can crushed pineapple, 1 (10 oz.) jar maraschino cherries, 1 c. sugar, 3 T. flour, dash of salt
Heat topping ingredients in pan, stirring constantly. When thick, spread on casserole and serve.




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