Sweet Potato Casserole With Coconut
Serves 8| Hands-On Time: | Total Time:
- 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.
- Meanwhile, heat oven to 325° F. In a small bowl, combine the coconut, brown sugar, pecans, and ½ teaspoon salt.
- Add the granulated sugar, milk, butter, eggs, vanilla, and ½ teaspoon salt to the potatoes and mash until smooth.
- 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.
- Per Serving
- Calories 446
- Fat 23g
- Sat Fat 12g
- Cholesterol 110mg
- Sodium 464mg
- Protein 6g
- Carbohydrate 57g
- Sugar 39g
- Fiber 5g
- Iron 2mg
- Calcium 79mg
What does this mean? See Nutrition 101 .
The casserole can be made up to 1 day in advance; refrigerate, covered. On Thanksgiving Day: Bring to room temperature, then reheat, covered, at 350° F until warmed through, 15 to 20 minutes.