Sweet Potato Casserole with Coconut Pecan Topping is creamy, crunchy, toasty and so divine! You’ll never top your sweet potatoes with marshmallows again.

 This Sweet Potato Casserole with Coconut Pecan Topping is hands down the best I’ve ever tasted, and we’ve had many many recipes pass over our table over the years. These whipped sweet potatoes are topped with a sweet, crunchy coconut pecan topping that makes the whole dish taste like it should be on the dessert table.You won’t miss the marshmallows at all!

Can Sweet Potato Casserole Be Made Ahead of Time?

Yes! This is good news for those of you hosting Thanksgiving this year. Doing as much as you can ahead of time makes things go more smoothly as the holiday gets closer. Make your casserole ahead of time, chill in the refrigerator, then bake the day of. It will be delicious!

Does Sweet Potato Casserole Need to Be Refrigerated?

Make room in the refrigerator for this dish. Sweet potatoes can be stored in the fridge for up to five days. And if the casserole is left out for more than a couple of hours, it should be discarded, so make sure to store your leftovers as soon as you can.

Does Sweet Potato Casserole Freeze Well?

The short answer is yes. But plan to reheat and serve the casserole within a few weeks. The flavor of sweet potatoes declines after a month in the freezer. And the sugars in the topping and potatoes can become watery over time.

How to Re-Heat Sweet Potato Casserole

To reheat this casserole, warm it in the oven at 350 degrees until warmed through, about 20 minutes.

Sweet Potato Casserole with Marshmallows

Now don’t get me wrong, I love toasted marshmallows. But nothing beats sweet, toasty coconut and pecans. It is sugary, sweet, rich and glorious! Save the marshmallows for s’mores; once you try this crunchy topping, you will never go back. But if you simply MUST use marshmallows as your topping, swap out the crumble topping in this recipe and follow the rest as instructed.

Is Sweet Potato Casserole Gluten Free?

When making Sweet Potato Casserole the traditional way, it is gluten-free. To make this recipe with the crumbly topping GF, swap out the flower in the coconut topping for coconut flour, rice flour or any other favorite gluten free flour mixture.

Thanksgiving Side Dishes

Now that you have your sweet potato casserole planned out, here are a few more of our family’s favorite Thanksgiving recipes:

• Green Bean Casserole
• Cranberry Sausage Stuffing
• Best Dinner Rolls From Scratch
• Perfect Mashed Potatoes
• Traditional Pumpkin Pie
• Orange Cranberry Sauce

More Delicious Sweet Potato Recipes

Thanksgiving or not, sweet potatoes are always a delightful side dish, and a sweeter alternative to regular potatoes. Try a couple of these favorites:

• Rocky Road Scalloped Sweet Potatoes
• Sweet Potato Fries with Chipotle Lime Dip
• Coconut Pecan Sweet Potato Halves

How to Make Sweet Potato Casserole

Sweet Potato Casserole with Coconut Pecan Topping

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Sweet Potato Casserole with Coconut Pecan Topping is creamy, crunchy, toasty and so divine! You'll never top your sweet potatoes with marshmallows again.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Serves: 9 servings

Ingredients

• 1 (29-ounce) can sweet potatoes drained (or 3 1/2 cups cooked and mashed sweet potatoes)
• 1/4 cup milk
• 1/4 cup brown sugar
• 3 tablespoons butter melted
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon salt

Topping

• 1/2 cup brown sugar
• 1/2 cup pecans chopped
• 1/2 cup shredded coconut
• 3 tablespoons flour
• 3 tablespoons butter melted

Instructions

• Preheat oven to 350 degrees.
• In a large bowl or mixer, combine sweet potatoes, milk, brown sugar, melted butter, egg, vanilla, and salt.  Beat ingredients with a hand mixer (or in a mixer) until the sweet potatoes are light and fluffy.
• Transfer sweet potato mixture into a greased 9x9 inch baking pan.
• Stir all of the topping ingredients together in a small bowl.
• Sprinkle the topping evenly over the sweet potatoes.  
• Bake uncovered for 35 minutes.

Notes

This recipe can be double and cooked in a 9x13 baking pan to serve 12-15 people.

Nutrition

Calories: 300kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 274mg | Potassium: 387mg | Fiber: 4g | Sugar: 24g | Vitamin A: 13230IU | Vitamin C: 2.2mg | Calcium: 59mg | Iron: 1.1mg

Course: Side Dish

Cuisine: American

Side, Side Dish, sweet potato casserole

Recipe by: Erica Walker

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