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
- Butter, for greasing the baking dish
- 1 ½ teaspoons kosher salt, for the sweet potato cooking water
- 1 ½ pounds sweet potatoes
- ½ cup granulated sugar
- ¼ cup melted butter
- 1 egg, slightly beaten
- ½ cup sweetened flaked coconut
- ⅓ cup milk
- ½ teaspoon vanilla extract
Pecan Crumble Topping
- ¼ cup light brown sugar, packed
- ⅓ cup chopped pecans
- ¼ cup flour
- 3 tablespoons butter, softened
- Dash salt
Instructions
- Preheat the oven to 350°F and butter a 2-quart baking dish.
- 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 1/2 teaspoons of kosher 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, melted butter, egg, coconut, milk, and vanilla; stir to blend thoroughly.
- Pour the sweet potato filling into the prepared baking 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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