Sweet Potato Casserole

• For sweet potatoes
• 3 med to large red-skinned sweet potatoes baked until soft
• 1 stick unsalted butter, room temperature
• 1 large egg
• 6 tablespoons sugar
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 8 0z cream cheese
• Small can crushed pineapple drained
• Pinch of salt
• For topping
• 1 cup brown sugar (I like dark but either will do)
• 1/2 cup all-purpose flour
• 1 stick butter, room temperature
• 1 cup chopped pecans
• 1 cup sweetened flaked coconut

1. Preheat Oven 350
2. Butter/cooking spray 13x9-inch baking dish or 4 to 6 ramekins
3. In large bowel add the baked sweet potatoes and add butter. Using mixer beat until smooth. Add egg, sugar, nutmeg, cinnamon, cream cheese, pineapple, and salt gradually; beat until smooth. Spread mixture into baking dish or, if using ramekins divide evenly between the ramekins.
4. In separate bowel rub together sugar, flour and butter in medium bowl until moist crumbs form. Mix in pecans and coconut.
5. Sprinkle topping over filling. Bake until filling is set and topping is brown, about 45 minutes for baking dish and 25 - 30 minutes for ramekins.

potatoes, redskinned sweet potatoes, unsalted butter, egg, sugar, nutmeg, cinnamon, cream cheese, pineapple, salt, brown sugar, allpurpose, butter, pecans, coconut

Taken from www.epicurious.com/recipes/member/views/sweet-potato-casserole-53017761 (may not work)