Sweet Potato Casserole With Coconut
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- 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
.
Quick Tip
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.
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