This has been a family favorite for years. I always double the recipe.
- Carbohydrate 1018.440946 g
- Cholesterol 2520.0815 mg
- Fat 305.681917666667 g
- Fiber 32.8650001271566 g
- Protein 91.0749183333333 g
- Saturated Fat 141.637055466667 g
- Serving Size 1 1 recipe (2180g)
- Sodium 3257.92826666666 mg
- Sugar 985.575945872843 g
- Trans Fat 23.0141831333333 g
- Calories 6987 calories
Step-by-step
- Mix topping well and spread over top of casserole.
- Bake at 375? 20 - 25 min.
- MUST DOUBLE INGREDIENTS FOR 9x13 PAN.
Pan Scaling and Vessel Selection
The ingredient volume specified for this preparation demands precise physical containment. Without adequate depth, butter and sugar syrups will boil over onto the oven floor during the baking cycle at 375 degrees Fahrenheit. Standard baking dishes frequently lack the required capacity for unscaled quantities, which leads directly to messy oven smoke and uneven caramelization. Using a vessel smaller than a standard nine-by-thirteen-inch pan will cause the dense vegetable base and sugar topping to pool too deeply, preventing the center from setting properly while the perimeter burns.
Starch Management and Mixing Technique
Integrating whole eggs directly into warm mashed roots requires tempering or rapid incorporation to prevent protein coagulation. Whisking the eggs and granulated sugar thoroughly before introducing them to the potato mass ensures a uniform custard-like suspension that traps moisture effectively. Combining the self-rising flour, melted butter, brown sugar, coconut, and chopped pecans separately creates a dry crumb blanket that contrasts sharply with the soft interior. Baking this assemblage for twenty to twenty-five minutes yields a golden, bubbling crust without drying out the interior starches, provided the oven has fully preheated prior to loading.
