Recipe adapted from Heavenly Recipes: the 90th Anniversary Celebration Cookbook, First Baptist Church, Kingsport, 1985


4 cups mashed sweet potatoes (about 5 medium-sized)
Scant cup granulated sugar (about 150g)
2 beaten eggs**
1 teaspoon vanilla
1/2 cup milk (120ml)
1/2 cup butter (115g)


1/3 cup rice flour (80ml)
1/3 cup melted butter (75g)
1 cup brown sugar (170g)
1 cup chopped nuts (100g)
About 1/2 cup flaked coconut (50g)
About 2 tablespoons cinnamon (6 teaspoons or 30g)

Blend or mash potatoes, sugar, eggs, vanilla, milk and butter together, depending on preferred consistency. Put into casserole / baking dish (1.5 quart / 1.4 litre). Mix topping ingredients and crumble over casserole. Bake at 350* F / 180* C / gas mark 4 for 30 minutes.

Optional: slice oranges in half, use fruit in cranberry salad, then clean out pith and fill shells with potato mixture. Top with marshmallows or topping.

**Eggs can be omitted.