Thanksgiving Sweet Potato Fluff Recipe

INGREDIENTS:
3 cups cooked and mashed sweet potatoes
1 cup white sugar
2 eggs
1/2 cup butter
1/2 teaspoon vanilla extract
1 cup flaked coconut
1 cup packed brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 cup butter

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Mix the mashed sweet potatoes, white sugar, eggs, 1/2 cup of the butter or margarine, vanilla and flaked coconut. Place in heat proof 2 quart sized casserole dish.
With a fork mix the brown sugar, flour, pecans and the remaining 1/3 cup of butter or margarine. Sprinkle over the top of the potato mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Sweet Potato Chimichangas

INGREDIENTS:
1 (40 ounce) can mashed sweet potatoes
1 tablespoon ground cinnamon
1 (10 ounce) package miniature marshmallows
1 tablespoon frozen whipped topping, thawed
1/2 cup confectioners' sugar
1/3 cup all-purpose flour
16 (10 inch) flour tortillas
1/4 cup butter, softened
1 quart oil for frying, or as needed
1 1/2 teaspoons ground cinnamon
1 tablespoon white sugar

DIRECTIONS:
Place the sweet potatoes in a saucepan, and stir in 1 tablespoon of cinnamon. Cook and stir over medium heat until most of the juice has evaporated. Stir in the marshmallows just until partly melted. Remove from heat, and set aside to cool.
Once the sweet potato mixture is cool, stir in the confectioners' sugar and flour. Add more sugar to taste if desired.
Cut each tortilla in half, and spread a thin layer of butter on each side. Place 1 tablespoon of the sweet potato filling onto the center of each one running parallel to the cut edge, then fold in the sides, and roll up from the straight edge to seal in the filling.
Heat about 1 inch oil in a large heavy skillet to about 350 degrees F (175 degres C). Fry chimichangas until light golden brown, turning as needed. Remove to paper towels to drain. The tortillas will darken a little after they are removed. Mix together the remaining cinnamon and sugar. Sprinkle over the chimichangas while warm.

Sweet Potato and Apple Casserole

 INGREDIENTS:
3 sweet potatoes, peeled and quartered
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large cooking apples - peeled, cored and cut into 1/4 inch rings
 
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter
1/4 cup chopped pecans

DIRECTIONS:
Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
In a small bowl, mix brown sugar, cinnamon and nutmeg.
Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
Bake in the preheated oven 30 minutes, or until lightly browned.