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Ingredients

• 1-1/2 lb. sweet potatoes (1 to 2 large)
• 3 eggs, lightly beaten
• 1 cup half-and-half or milk
• 1/2 cup sugar
• 1/4 cup dark corn syrup
• 1/4 cup yellow cornmeal
• 2 Tbsp. butter, melted
• 1 Tbsp. vanilla
• 1/2 tsp. ground nutmeg
• 1/4 tsp. salt
• 3/4 cup flaked coconut
• 3/4 cup chopped pecans

Description

This Recipe Was An Easy Way To Introduce A New Way Of Using A Vegetable That My Grandkids Wouldn't Eat As A Side But Love As A Dessert. Photo Courtesy Of Photobucket.com

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