Sweet Potato Casserole

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


  • 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


  • 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!



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