Directions: Mix together all ingredients except cheese. Pour into 9x9 greased or non-stick pan. Bake at 350 degrees for 45 minutes. When done, spread cheese on top and bake until melted.

Directions: Coat large piece of aluminum foil with non-stick spray. Cut vegetables into bite-size pieces. Salt & pepper to taste. Pour butter mixture over veggies. Fold foil until tight. Turn over and and wrap in another large piece of foil. Grill over medium to low heat for 10-15 minutes. Turn over and cook for another 10 minutes. OR: Place in baking dish. Cover and bake at 350 degrees for 30 minutes. Serve over rice or pasta with grilled meat.

Directions: Preheat oven to 350. Lightly butter an 8 x 8 dish. CASSEROLE: Mash sweet potatoes in a medium bowl with a slotted spoon or fork. In a large bowl, beat butter, sugar and salt. Add eggs, milk and vanilla and beat. Add sweet potatoes and beat slowly until blended. Spread mixture evenly in the buttered dish. TOPPING: Stir brown sugar and flour. Cut in cold butter with a fork or fingers until crumbly. Add nuts and coconut. Sprinkle evenly over casserole. Bake at 350 for 35 - 40 minutes. NOTE: To toast nuts, stir them in a skillet over medium high heat til browned and aromatic. Or, roast on a cookie sheet at 400 for 5 - 7 minutes, stirring once or twice. This enhances the flavor, but be careful because nuts will burn quickly.