Melody's Sweet Potatoes

When I was growing up, every year for Thanksgiving and Christmas we had sweet potatoes with brownsugar topped with marshmallows.  And WE LOVED IT!  That is til we grew up.  Then our taste buds were no longer interested in all that sugary sweetness.  For a few years I just opted to not make sweet potatoes for our holiday celebrations.  But then a friend of ours in Laredo, Texas introduced us to a new way of making sweet potatoes.  They were HEAVEN!  Sort of like a Sweet Potato Crisp.  My dad says they are like sweet potato pie. 

The original recipe was drenched in dairy and did have some wheat, which at the time was OK.  However, times have changed warranting additional changes, so that recipe has been altered and tweaked.  I am pretty darn sure, though, that no one would even know there was a difference by either taste or looks if compared to the original recipe!

Sweet Potatoes

Topping

1 cup Chopped Pecans

1 cup Coconut

1 cup Brown Sugar

1/3 cup Sorghum Flour

1/3 cup Melted Butter

Potatoes

6 cups of Boiled, skinned, mashed sweet potatoes

4 Eggs

1/2 cup Coconut Milk

1/2 cup Rice Milk

1/2 cup Butter

2 tsp Vanilla

1) Boil Sweet potatoes.

2) While potatoes are boiling, make the topping. Pretty easy.  Throw all the dry ingredients in a Medium bowl, mix; add melted butter and mix again.

3) When the potatoes are done boiling, take themout of the liquid, peel, and mashed them. AND they really dont HAVE to be perfectly mashed its your preferrence.

4) Add all the remaining ingredients to the potatoes and mix well.

5) Evenly place all the Potato mixture in a 13 x 9 inch baking dish and then evenly distribute the topping over it.

6) Bake 375 for 25 minutes.