Sweet Potato-Coconut Cassarole

• Casserole
• 2-42 oz. cans of yams
• 1 cup of white sugar
• 1/2 cup of light brown sugar
• 1 large egg
• 1/2 cup of sweetened condensed milk
• 1 stick of unsalted butter, softened
• 1 1/2 tsps of vanilla extract
• Topping
• 1 cup of light brown sugar
• 1 1/2 cups of sweetened coconut flakes
• 1/2 cup of melted unsalted butter
• 1 1/2 - 2 cups of small marshmallows

1. Casserole
2. Preheat oven to 350 degrees. Drain both cans of yams so that there is no liquid remaining & pour into a large bowl. Smash the yams until smooth & stir in the egg, vanilla, & sweetened condensed milk. After ingredients are incorporated, add the light brown sugar, softened butter, & white sugar and stir once more until creamy. In a buttered & floured 9" x 13" inch glass baking dish, pour the mixture in & smooth over with a spoon. Set aside.
3. Topping
4. In a small bowl, combine melted butter, coconut flakes, and brown sugar & stir with a fork until the butter dissolves into the brown sugar. Sprinkle over the casserole evenly before baking.
5. Place the casserole on the middle rack of your oven for about 20 minutes or until topping gets a little brown. Then, remove from the oven & add the small marshmallows just enough to cover the whole dish. Change your oven to the broil setting & place the casserole dish back onto the center rack & let marshmallows turn golden brown. (Usually only take 2-3 minutes, but it all depends on your oven so watch it carefully!) Let cool 15-20 minutes before serving.

yams, white sugar, brown sugar, egg, condensed milk, butter, vanilla, topping, brown sugar, coconut flakes, butter, marshmallows

Taken from www.epicurious.com/recipes/member/views/sweet-potato-coconut-cassarole-50069421 (may not work)