Sweet Potato Casserole With Coconut


This tropical twist on sweet potato casserole is sure to have your dinner guests coming back for seconds.

Sweet Potato Casserole With Coconut
Photo: Chris Court
Hands On Time:
15 mins
Total Time:
1 hrs 20 mins
8 serves


  • 3 pounds sweet potatoes, peeled and cut into 1-inch pieces

  • kosher salt

  • 1 cup sweetened shredded coconut

  • ½ cup packed light brown sugar

  • ½ cup chopped pecans

  • ½ cup granulated sugar

  • cup whole milk

  • ½ cup (1 stick) unsalted butter, cut into pieces

  • 3 large eggs

  • 1 teaspoon pure vanilla extract


  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.

Nutrition Facts (per serving)

446 Calories
23g Fat
57g Carbs
6g Protein
Nutrition Facts
Calories 446
% Daily Value *
Total Fat 23g 29%
Saturated Fat 12g 60%
Cholesterol 110mg 37%
Sodium 464mg 20%
Total Carbohydrate 57g 21%
Total Sugars 39g
Protein 6g
Calcium 79mg 6%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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