It's delightfully easy to prepare and can be calorie adjusted by replacing sugar with Truvia, as desired.
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My immediate family prefers the recipe without the nuts in the topping, while my mother incorporates nuts in hers.
As for my sister, Katie, who is terrific in the kitchen, she always says that you need to double the topping recipe for every batch of the filling made.
To this day, I follow that advice and thus the phrase, "Candy Bar in Bowl" was created.
This recipe can easily be doubled as needed, just be sure to use a casserole pan when baking, because a baking bowl will leave the mixture undercooked in the middle and overcooked on the edges.
Candy Bar in a Bowl
For main dish:
2 tablespoons cornstarch
1 cup milk
1 large can sweet potatoes (yams can be used)
3/4 stick salted butter
2 eggs well-beaten
1 1/2 cups sugar
1 cup corn flakes
1/2 cup brown sugar
3/4 cup butter
1 cup shredded sweetened coconut
1 teaspoon pure vanilla extract
1/2 cup chopped nuts, optional
Heat oven to 400 degrees.
Dissolve cornstarch in milk. In a large mixing bowl, add all ingredients and mix until well blended.
Spread into a 9-by-13-inch sprayed pan and bake for 40 minutes.
For topping, mix all ingredients in a large saucepot or skillet over low heat. Stir often.
Spread evenly or sweet potato mixture and bake for another 15 to 20 minutes at 400 degrees.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.