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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it. Ingredients:
2 pounds medium carrots, cooked and mashed |
1/2 cup milk |
1/2 cup sugar |
1/3 cup butter, melted |
2 eggs, lightly beaten |
1 teaspoon vanilla extract |
topping: |
2/3 cup packed brown sugar |
1/3 cup king arthur unbleached all-purpose flour |
2 tablespoons cold butter |
2/3 cup chopped pecans |
2/3 cup flaked coconut |
Directions:
1. In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture.
2. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Yield: 6-8 servings.
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