Sweet Potato Casserole with Coconut and Pecans


1 (29 ounce) can sweet potatoes, drained and mashed
1/3 cup non-dairy creamer
2 tablespoons margarine, softened
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ cup chopped toasted pecans
¼ cp coconut
2 tablespoons brown sugar
2 tablespoons margarine, melted

Preheat oven to 350 degrees. Beat together sweet potatoes, non-dairy creamer, margarine, cinnamon and nutmeg until smooth. Pour into 9 x 13-inch pan or 1-quart casserole. Combine pecans, coconut, brown sugar and melted margarine in a small bowl. Sprinkle over sweet potatoes. Bake for about 40 minutes

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