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Sweet Potato Casserole With Coconut

sweet potato casserole with pecan topping

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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!

Ingredients

Scale
  • 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

  1. Preheat the oven to 350 F.
  2. 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.
  3. 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.
  4. Pour the sweet potato filling into a buttered 1 1/2-quart casserole dish.
  5. 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.
  6. Bake the casserole for 30 minutes.