Description
Sweet Potato Casserole with Coconut & Pecans
Ingredients
For the Sweet Potato Base:
4 cups mashed sweet potatoes (about 4 large sweet potatoes)
1/2 cup granulated sugar
1/4 cup melted butter
1/2 cup milk
2 large eggs, beaten
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt
For the Topping:
1/2 cup shredded sweetened coconut
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup melted butter
Directions
Prepare the Sweet Potatoes: Preheat your oven to 350°F (175°C). Peel, boil, and mash the sweet potatoes until smooth.
Mix the Base: In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, melted butter, milk, beaten eggs, vanilla extract, cinnamon, and salt. Stir until smooth. Pour into a greased 9×13-inch baking dish.
Make the Topping: In a separate bowl, mix the shredded coconut, pecans, brown sugar, flour, and melted butter until crumbly.
Assemble: Evenly sprinkle the topping over the sweet potato mixture in the baking dish.
Bake: Place the casserole in the oven and bake for 30-35 minutes, or until the topping is golden brown and the filling is set.
Serve: Let it cool for 5 minutes before serving warm.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Calories: 320 kcal per serving
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Step-by-Step Guide
1. Prep & Mash Potatoes: Peel 4 large sweet potatoes, cut into chunks, and boil in salted water until fork-tender (about 15-20 mins). Drain and mash until completely smooth. Measure to ensure you have 4 cups.
2. Combine Wet & Dry: In a large bowl, whisk the beaten eggs, 1/2 cup milk, 1/4 cup melted butter, and 1 tsp vanilla. Add the 4 cups mashed sweet potato and mix. Then, fold in 1/2 cup granulated sugar, 1/2 tsp cinnamon, and a pinch of salt until uniform.
3. Prepare the Dish: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the sweet potato mixture evenly into the dish.
4. Make the Crumb Topping: In a medium bowl, combine 1/2 cup brown sugar and 1/4 cup flour. Stir in 1/2 cup shredded coconut and 1/2 cup chopped pecans. Drizzle 1/4 cup melted butter over the mixture and use a fork to mix until it forms coarse, moist crumbs.
5. Top & Bake: Sprinkle the topping evenly over the sweet potato base. Bake at 350°F (175°C) on the middle rack for 30-35 minutes, until the topping is golden and the edges are bubbly.
Serving Suggestions
This casserole shines as a centerpiece side dish. Serve it warm alongside roasted turkey or glazed ham for a holiday feast. For a brunch twist, pair it with baked ham or sausage. A dollop of freshly whipped cream or a scoop of vanilla ice cream transforms it into a decadent dessert. Leftovers reheat beautifully in the oven or microwave.
How-to Summary
Boil and mash sweet potatoes, then mix with sugar, butter, milk, eggs, and spices for the base. Make a crumbly topping with coconut, pecans, brown sugar, flour, and butter. Sprinkle topping over base in a greased dish. Bake at 350°F for 30-35 minutes until golden. Cool briefly before serving.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes. Assemble the base and topping separately, store covered in the fridge for up to 24 hours, then combine and bake when ready.
Can I use canned sweet potatoes? You can, but drain them well. For best flavor and texture, fresh sweet potatoes are recommended.
How do I store and reheat leftovers? Store covered in the refrigerator for up to 4 days. Reheat portions in the microwave or the entire dish, covered with foil, in a 300°F oven until warm.
Can I make this recipe gluten-free? Absolutely. Substitute the 1/4 cup all-purpose flour in the topping with a 1:1 gluten-free flour blend.
My topping is browning too quickly. What should I do? If the topping browns before the filling is set, loosely tent the dish with aluminum foil for the remainder of the baking time.
Common Mistakes to Avoid
- Lumpy Potato Base: Ensure potatoes are boiled until very soft and mashed thoroughly for a smooth texture.
- Soggy Topping: Avoid over-mixing the topping with the butter; it should be crumbly, not a paste. Also, ensure the butter is cooled slightly.
- Overbaking: Bake just until the topping is golden and the center is set. Overbaking can cause the filling to dry out.
- Skimping on Salt: The pinch of salt in the base is crucial for balancing the sweetness; don’t omit it.
Conclusion
This Sweet Potato Casserole with Coconut & Pecans is the perfect harmony of creamy, spiced filling and crunchy, buttery topping. It’s a versatile dish that earns its place on both holiday tables and everyday menus. By following the detailed guide and avoiding common pitfalls, you’ll create a crowd-pleasing classic that highlights the natural sweetness of the potatoes with delightful texture from the coconut and pecans. Enjoy this comforting, flavorful dish that is sure to become a requested favorite.