4 c Peeled, cooked, mashed sweet 2 ts Vanilla
Potatoes 2 9 inch pie shells
1/2 c Sugar 1 c Crushed cornflakes
1/2 c Brown sugar 1 c Chopped pecans
3 1/2 oz Flaked coconut 1/2 c Brown sugar
1/2 Stick of margarine, melted 1/3 c Margarine
2 Eggs
Combine potatoes, sugar, 1/2 cup of brown sugar, coconut, add lightly
beaten eggs, stir in 1/2 cup of margarine and vanilla. Spoon in pie
shells. Combine cornflakes, pecans, 1/2 cup of brown sugar, and 1/3
cup sugar. Sprinkle over filling. Cover edges with foil. Bake at
350 degrees for 25 minutes. Remove foil and bake 20 minutes more or
until set.
Randy Rigg
Yields
3 servings