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!
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.
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