Ingredients:
2 tablespoons cornstarch
1 cup milk, cold
1 (40 ounce) cans yams, drained ( we use Bruce’s)
1/4 cup butter or 1/4 cup margarine, softened
2 eggs, beaten
3/4 cup sugar
1 dash cinnamon
1 cup corn flakes, crushed
1/2 cup brown sugar
3/4 cup butter
1 cup coconut
Directions:
In a large mixing bowl, dissolve the cornstarch in the milk.
In a separate bowl, mash the yams with a fork.
Add the yams, butter, eggs, sugar, and cinnamon to the cornstarch and milk and mix well.
Pour into a 13×9 glass baking dish.
Bake 20 minutes at 400 F.
In the meantime, mix the topping ingredients over low heat until combined.
Set aside until casserole has completed the 20 minute bake time.
Then, spread the topping over casserole and bake another 15 minutes or until your topping begins to brown slightly.
Servings: 16
Time preparation: 20 min.
Time total: 55 min.