Description
This sweet potato casserole combines creamy mashed sweet potatoes with a hint of vanilla and shredded coconut, topped with a crunchy brown sugar and pecan crumble. It’s a delightful side dish that adds warmth and sweetness to any meal.
Ingredients
For the Filling:
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3 cups sweet potatoes, peeled, cooked, and mashed
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¾ cup sugar
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½ cup butter, melted
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2 eggs, beaten
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⅓ cup milk
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1 teaspoon vanilla extract
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1 cup unsweetened shredded coconut
For the Topping:
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1 cup brown sugar
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⅓ cup butter, melted
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1 cup chopped nuts (such as pecans)
Instructions
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Preheat Oven: Set your oven to 350°F (175°C) and grease a baking dish.
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Prepare Sweet Potatoes: Cook the sweet potatoes until tender. You can use an Instant Pot for about 9 minutes on high pressure or boil them until soft. If needed, finish cooking in the microwave.
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Mix Filling: In a large bowl, combine the mashed sweet potatoes, sugar, melted butter, beaten eggs, milk, vanilla extract, and shredded coconut. Mix until smooth and well combined.
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Assemble Casserole: Pour the sweet potato mixture into the prepared baking dish, spreading it evenly.
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Prepare Topping: In a separate bowl, mix together the brown sugar, melted butter, and chopped nuts until crumbly. Sprinkle this mixture evenly over the sweet potato layer.
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Bake: Place the casserole in the preheated oven and bake for 25 minutes, or until the topping is golden brown and the casserole is heated through.
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Serve: Allow the casserole to cool slightly before serving. Enjoy this comforting dish as a side to your favorite meals!
Nutrition
- Serving Size: 1/2 cup
- Calories: 445
- Sugar: 40.3g
- Fat: 26.2g
- Carbohydrates: 51.6g
- Fiber: 3.5g
- Protein: 3.4g
