Sweet Potato Casserole With Coconut

Photo by Chris Court
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 446 calories
    • 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


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


  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.