Sweet Potato Casserole With Coconut

soooo delicious! not too sweet. it's a keeper!

Very fattening, but delicious. This was a big hit at my Thanksgiving dinner.

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.

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!

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.

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.

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!

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

Does that mean you liked it?

HOLY SHNICKEES!!! This recipe is a heart attack waiting to happen!