Sweet Potato Casserole With Coconut
Impress your guests with a sweet potato casserole featuring coconut and a tasty pecan topping. A perfect side dish for your holiday dinner!
The iconic sweet potato casserole with coconut is a Southern favorite and an essential holiday side dish. This version includes coconut and a classic crunchy pecan topping. This delicious side dish complements a pork or ham dinner nicely, or add it to your holiday turkey dinner menu. It’s perfect for holiday feasts!
With a generous amount of sugar, butter, and pecans, the casserole is not low-fat or low-calorie, but it’s easily adjusted. Use less butter and cut back on the sugar if you like. One visitor said she made it without the coconut with great success.
What You’ll Like About This Dish
Holiday-worthy flavor. A comforting classic with a sweet, nutty twist that feels special but familiar.
Coconut surprise. Adds a soft, tropical richness that sets this version apart.
Crunchy topping. The pecan crumble bakes up golden and crisp for irresistible contrast.
Ingredient Notes
- Sweet potatoes: Use about 1¼ pounds, peeled and cut into chunks—2 large or 3 medium.
- Granulated sugar: Sweetens the filling. You can reduce it slightly if you prefer.
- Butter: Melted for the filling and softened for the topping—adds richness throughout.
- Egg: Helps bind the sweet potato mixture.
- Flaked coconut: Adds sweet texture and flavor to the filling. Use sweetened or unsweetened based on preference.
- Milk: Adds moisture and creaminess to the mashed sweet potatoes.
- Vanilla extract: Enhances the warm flavor of the casserole.
- Light brown sugar: Used in the topping for a deep, molasses-like sweetness.
- Chopped pecans: For a classic, crunchy finish.
- Flour: Binds the topping ingredients into a crumbly texture.
- Salt: A dash enhances the overall flavor.
Steps to Make Sweet Potato Casserole With Coconut
- Preheat the oven to 350°F.
- Peel and chunk the sweet potatoes. Boil in salted water until very tender, then drain and mash.
- In a large bowl, combine mashed sweet potatoes with sugar, melted butter, egg, coconut, milk, and vanilla.
- Spread the mixture into a buttered 1½-quart casserole dish.
- In another bowl, mix brown sugar, pecans, flour, softened butter, and salt until crumbly.
- Sprinkle the pecan mixture evenly over the casserole.
- Bake for 30 minutes, until hot and the topping is lightly browned.
Tips for Sweet Potato Casserole
- Use sweetened or unsweetened coconut depending on how sweet you want the dish.
- Mash the sweet potatoes thoroughly for a smooth filling, or leave it a bit chunky for rustic texture.
- You can make the topping ahead and refrigerate it until ready to assemble and bake.
- If doubling the recipe, bake it in a 2½- to 3-quart dish and extend the bake time slightly.
Recipe Variations
- Coconut. Omit the coconut for a more traditional version, or add extra to the topping if you love it.
- Oats. Stir ⅓ cup of quick oats into the topping for extra texture.
- Orange zest. Add 1 to 2 teaspoons of zest to the filling for a bright citrus note.
- Maple sweetener. Swap part of the brown sugar in the filling for maple syrup.
- Nut-free version. Skip the pecans and top with a simple oat or coconut streusel instead.
Serving Suggestions
- Serve with roasted turkey, ham, or pork loin.
- Add to a Thanksgiving or Christmas side dish spread.
- Pair with savory casseroles or green vegetables to balance the sweetness.
- Include as part of a fall potluck or Sunday dinner table.
How to Store and Reheat
Refrigerate: Cool completely, then cover the baking dish tightly with foil or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
Freeze: Transfer to a freezer-safe container and label with the name and date. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Place in a baking dish, cover with foil, and bake at 350°F for 20 to 30 minutes. Remove the foil during the last 5 to 10 minutes to crisp the topping.
Sweet Potato Casserole With Coconut
Ingredients
- 1 1/2 pounds sweet potatoes, about 2 large or 3 medium
- 1/2 cup granulated sugar
- 4 tablespoons butter, melted
- 1 egg, slightly beaten
- 1/2 cup coconut, flaked
- 1/3 cup milk
- 1/2 teaspoon vanilla
Pecan Crumble Topping
- 1/4 cup light brown sugar, packed
- 1/3 cup chopped pecans
- 1/4 cup flour
- 3 tablespoons butter, softened
- dash salt
Instructions
- Preheat the oven to 350 F.
- Peel the sweet potatoes and cut them into chunks. Put the chunks of sweet potato in a large saucepan and cover with water. Add 1 teaspoon of salt and place the pan over high heat. Bring the potatoes to a boil. Reduce the heat to medium-low and cover the pan. Cook the sweet potatoes for about 20 minutes, or until very tender. Drain and mash.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, 1/4 cup of melted butter, egg, coconut, milk, and vanilla; stir to blend thoroughly.
- Pour the sweet potato filling into a buttered 1 1/2-quart casserole dish.
- In another bowl, combine the light brown sugar, pecans, flour, 3 tablespoons of butter, and salt, mix until crumbly. Sprinkle the mixture over the filling.
- Bake the casserole for 30 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
