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 1/2 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
Calories: 418kcalCarbohydrates: 55gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 64mgSodium: 237mgPotassium: 484mgFiber: 5gSugar: 32gVitamin A: 16561IUVitamin C: 3mgCalcium: 72mgIron: 1mg
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.
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