1 can (29 ounces) sweet potatoes
¼ cup butter, melted
1 cup light brown sugar, firmly packed
2 eggs, beaten
½ cup fat free Half and Half®
1 teaspoon vanilla extract
Drain potatoes and mash with butter. Add sugar, eggs, Half and Half®, and vanilla extract. Transfer the mixture to a 9” square baking dish.
Crunchy Top
1 cup light brown sugar, firmly packed
¼ cup butter, melted
¼ cup self-rising flour
2 teaspoons cinnamon
1 cup chopped pecans
½ cup flaked coconut
Combine ingredients. Spread over sweet potato mix. Bake at 350° until the mixture bubbles and the topping browns slightly, approximately 40 minutes.
