Sweet Potato Casserole With Coconut

Sweet Potato Casserole With Coconut
Chris Court
Serves 8
preparation
15
minutes
cooking
80
minutes

Ingredients

3
pounds
sweet potatoes, peeled and cut into 1-inch pieces
kosher salt
1
cup
sweetened shredded coconut
1/2
cup
packed light brown sugar
1/2
cup
chopped pecans
1/2
cup
granulated sugar
1/3
cup
whole milk
1/2
cup
(1 stick) unsalted butter, cut into pieces
3
large eggs
1
teaspoon
pure vanilla extract

Directions

  1. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain the potatoes and return them to the pot.
  2. Meanwhile, heat oven to 325° F. In a small bowl, combine the coconut, brown sugar, pecans, and ½ teaspoon salt.
  3. Add the granulated sugar, milk, butter, eggs, vanilla, and ½ teaspoon salt to the potatoes and mash until smooth.
  4. Transfer the mixture to an 8-inch square or another shallow 2-quart baking dish and sprinkle with the coconut mixture. Bake until heated through (tent loosely with foil if the top browns too quickly), 30 to 35 minutes.

 

Charlyne Mattox
November 2012

Nutritional Information

  • Per Serving
  • Calories 446
  • Fat 23 g
  • Sat Fat 12 g
  • Cholesterol 110 mg
  • Sodium 464 mg
  • Protein 6 g
  • Carbohydrate 57 g
  • Sugar 39 g
  • Fiber 5 g
  • Iron 2 mg
  • Calcium 79 mg
What does this mean? See Nutrition 101.