I’ll be totally honest: since I was a kid, I’ve never been super fond of sweet potato casserole. I was hesitant to include it in the lineup until I realized that some people might like it… so I asked my sister for her favorite recipe and HOLY MOLY, IT’S SO GOOD! I gave some to Stuart, and he wholeheartedly agreed. There’s just something about those candied pecans and coconut, and dang, it’s delicious. I can’t wait for you to try it!
Check out this video to watch me make the recipe!
Total time: 1 hour
Servings: 9-11
Ingredients:
- 3 cups sweet potatoes, peeled, cooked, and mashed
- 3/4 cup sugar
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 cup coconut, shredded
Topping:
- 1 cup brown sugar
- 1/3 cup butter, melted
- 1 cup chopped nuts
Step 1: Cook the potatoes until tender and mashable. I used my Instant Pot, which was quicker and made the skins easier to peel after they were done cooking. I cooked mine for about 9 minutes on high pressure, but if your sweet potatoes are extra thick, they may not be soft in the center. For those, I just poked some holes with a fork and finished them off in the microwave for a minute or two.
Step 2: Combine the potatoes, sugar, melted butter, eggs, milk, vanilla, and coconut. Mash everything together until it’s creamy.
Step 3: Mix up the topping ingredients. Place potatoes into a greased baking dish and sprinkle with the topping mixture.
Step 4. Bake 350 for 25 minutes.
Step 5. Become a sweet potato lover! It’s a super simple recipe and is sure to be a hit. Enjoy!
Are you interested in other Thanksgiving recipes or need ideas? If so, I created a complete guide on hosting a Friendsgiving / Thanksgiving dinner party. Click this link, and I’ll email you a copy!
XOXO
Crystel
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