by Diana Rattray
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!
If you are looking for other ways to use your sweet potatoes, try these delicious twice-baked sweet potatoes with crunchy pecan topping. Or turn them into a dessert like this sweet potato cobbler or fabulous bread pudding.
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.
The recipe makes a small side dish that will feed four or five people, or scale it up for a big family dinner.
Recipe Variations
- Coconut: Omit the coconut for a classic sweet potato casserole. Or add an extra 1/4 cup of coconut to the topping.
- Oats: Add 1/3 cup of quick oats to the topping mixture.
- Orange Zest: Add citrus flavor to the filling with 1 to 2 teaspoons of orange zest.
- Sweetener: Replace part of the brown sugar in the filling with maple syrup.
How to Store and Reheat
- Cool the casserole and cover the baking dish tightly with foil. Store it in the fridge for up to 4 days.
- Freeze for longer storage. Transfer the leftovers to an airtight container. Label the container with the date and name and freeze for up to 3 months. Defrost the casserole in the refrigerator overnight.
- Put the leftovers in a baking dish (if not already in the original baking dish) and cover with foil. Bake in a preheated 350 F oven for 20 to 30 minutes, or until heated through. Remove the foil for the last 5 to 10 minutes to crisp the topping.
Sweet Potato Casserole With Coconut
Coconut in the filling makes this sweet potato casserole stand out from the rest. The classic crunchy pecan topping makes it a crave-worthy dish everyone will love!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Casseroles, Sweet Potatoes
- Method: Bake
- Cuisine: Southern
Ingredients
- 1 1/4 pounds sweet potatoes (about 2 large or 3 medium)
- 1/2 cup granulated sugar
- 4 tablespoons melted butter
- 1 egg, slightly beaten
- 1/2 cup flaked coconut
- 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.
