Praline-Topped Harvest Sweet Potatoes


  • 2 1/2 lbs. sweet potatoes or yams
  • 1/3 cup sugar
  • 1/4 teaspoon nutmeg
  • 1/4 cup Darigold Butter, melted
  • 1/3 cup Darigold Milk or Half and Half
  • 1 egg, slightly beaten


  • 1/4 cup chopped pecans
  • 1/4 cup flaked coconut
  • 1/4 cup brown sugar, firmly packed
  • 2 tablespoons flour
  • 2 tablespoons Darigold Butter, melted


Scrub potatoes and cut into quarters. In large saucepan, bring potatoes and enough water to cover to a boil. Reduce heat; cover and simmer 20 - 25 minutes until tender. Cool; peel potatoes. Heat oven to 325°F. In medium bowl, mash potatoes; measure to equal 3 cups. Stir in sugar, nutmeg and 1/4 cup butter; combine milk and egg and add all to sweet potatoes. Blend well. Place in ungreased 1 1/2 quart baking dish. In small bowl combine all topping ingredients; blend well. Sprinkle over sweet potatoes. Bake at 325°F for 1 hour.


Makes 6 servings.