Rating: 3.5 stars
190 Ratings
  • 5 star values: 70
  • 4 star values: 23
  • 3 star values: 39
  • 2 star values: 49
  • 1 star values: 9

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Credit: Chris Court

Recipe Summary

hands-on:
15 mins
total:
1 hr 20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

446 calories; fat 23g; saturated fat 12g; cholesterol 110mg; sodium 464mg; protein 6g; carbohydrates 57g; sugars 39g; fiber 5g; iron 2mg; calcium 79mg.
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