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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Originally a sweet potato casserole, this recipe calls for carrots. I think it's wonderful - a nice change of pace from the usual way I serve carrots - and have received many compliments on it. Ingredients:
2 lbs medium carrots, cooked and mashed |
1/2 cup milk |
1/2 cup sugar |
1/3 cup butter, melted |
2 eggs, beaten |
1 teaspoon vanilla extract |
2/3 cup packed brown sugar |
1/3 cup all-purpose flour |
2 tablespoons cold butter |
2/3 cup chopped pecans |
2/3 cup flaked coconut |
Directions:
1. Combine the first six ingredients; place in a greased 1-1/2-quart baking dish.
2. Combine brown sugar and flour; cut in butter until crumbly.
3. Stir in nuts and coconut.
4. Sprinkle over carrot mixture.
5. Bake, uncovered, at 350 for 30 minutes or until heated through.
6. Yield: 6-8 servings.
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