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Sweet Potato Casserole With Coconut

Sweet Potato Casserole With Coconut
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2012

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

Kitchen timer
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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