Candied Coconut Sweet Potato Casserole

You can make these a day or two ahead of time by keeping them covered in the fridge and not putting the coconut topping on until just before baking.

In a medium-sized bowl combine the coconut, flour, sugars and softened butter and mix until all ingredients are well incorporated. Set aside.

Combine the cooked potatoes in a large bowl with the eggs, 2 tablespoons of butter, applesauce, sweetened condensed milk, vanilla and salt. Using a potato masher, work the ingredients together until you have a smooth mixture.

Spread the potatoes into a 9×13″ or equivalent sized baking dish. If you are going to bake them later, cover the dish with plastic wrap and put it into the fridge until you are ready. If you are going to make them now, top with the coconut mixture.

Bake at 350 F for about 40-50 minutes. The potatoes should be bubbly and the topping browned when done.