- Calories 446
- Fat 23g
- Sat fat 12g
- Cholesterol 110mg
- Sodium 464mg
- Protein 6g
- Carbohydrate 57g
- Sugar 39g
- Fiber 5g
- Iron 2mg
- Calcium 79mg
Sweet Potato Casserole With Coconut
Chris Court
How to Make It
Step 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.
Step 2
Meanwhile, heat oven to 325° F. In a small bowl, combine the coconut, brown sugar, pecans, and ½ teaspoon salt.
Step 3
Add the granulated sugar, milk, butter, eggs, vanilla, and ½ teaspoon salt to the potatoes and mash until smooth.
Step 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.
Chef's Notes
Pollyo
2013-11-06T10:00:49-05:00
soooo delicious! not too sweet. it's a keeper!
roxybear2010
2013-10-12T04:23:03-04:00
Very fattening, but delicious. This was a big hit at my Thanksgiving dinner.
gretcheepoo
2013-03-03T18:08:52-05:00
We loved this recipe. Even people who don't eat sweet potatoes said it smelled and looked delicious. I used pecan chips which allowed the nuts to be distributed better when putting scoops on plates. Also, instead of a large chunk in one or two bites (the picture really shows pecan halves) there were little pieces of pecans in each bite.
marybd
2012-12-25T08:35:22-05:00
I love this recipe. Coconut is the secret. I've made with canned sweet potatoes also, 3 29oz cans, and I may have added a 15oz can. I ADDED NO GRANULATD SUGAR due to sugar syrup. It turns out slightly sweeter than with raw sweet potatoes, but good!
A1derbean
2012-11-24T11:03:56-05:00
I made this for a potluck at work, but used three cans of sweet potatoes instead of fresh with the same measurements. Worked out great, and it was eaten so fast I didn't have to bring home any leftovers. I would definitely make this again.
JaneGriff
2012-11-23T10:07:17-05:00
This was a hit! There were no leftovers. Several people asked for the recipe. The coconut topping was wonderful. I will make this again...and again.
Alisachicago
2012-11-22T18:27:41-05:00
WOW. I made this for Thanksgiving this year, and it was seriously the best dish in the room. Even better than the pumpkin pie! The coconut adds a rich sweetness, but not an overwhelming coconut flavor. And, the minimalist approach (that is, no overpowering spices) to the sweet potatoes was perfect. I'm used to adding the usual spices, but I seriously didn't miss them at all. Sure, this isn't the healthiest way to eat sweet potatoes, but this recipe is a KEEPER and will come out for all of our family holiday dinners!
Savladybakes
2012-11-19T12:20:23-05:00
This is almost like I have made mine for years. I only add golden raisins and 1/2 cup Great Grains with dates and pecans Cereal to the coconut mixture
Roniquilts2
2012-11-19T09:52:49-05:00
HOLY SHNICKEES!!! This recipe is a heart attack waiting to happen!
