Lisa's Weekly Recipe -- Grandma's Sweet Potato Casserole

This recipe from my Grandma Ruth and is a holiday favorite in our family. There are times however that I get a craving and make it regardless if there is a holiday coming up or not!

**Special note! If you have someone in your family that is gluten intolerant, I have a fix for this recipe and it will still taste awesome.

Ingredients for casserole:

3 Cups mashed sweet potatoes
1 Cup sugar
1/4 cup milk
2 eggs
2 tsps. vanilla extract
1/2 stick melted butter

Directions for casserole:

Peel and cut sweet potatoes into small chunks and boil in water until fork tender, then drain. You can either mash the sweet potatoes by hand or use a mixer or even a food processor. I personally prefer the food processor because it is quicker and makes a smoother consistency. Combine the sweet potatoes with the other ingredients for the casserole and mix well. Place the casserole mixture into a baking dish.

Ingredients for topping:

1/2 stick butter
1 Cup brown sugar
1 Cup chopped pecans (optional)
1/2 cup flour*
1 Cup coconut (optional)

*For gluten intolerant people, replace flour with corn flakes--think popular breakfast cereal (may have to use more corn flakes, just eyeball it)

Directions for topping:

Mix together all the ingredients for the topping in a separate bowl. After they are combined well spoon it over the top of the sweet potato mixture in your baking dish.

Bake at 350 degrees for 30 minutes and then serve!

Additional side notes: I do not like nuts in this recipe so I always omit them, but feel free to add them or even substitute with another nut should you not like pecans--walnuts would be good too. My husband does not like coconut, but the rest of us do, so we always make the topping half and half--one side has coconut on it while the other side doesn't. Win win!