Sweet Potato Casserole with Coconut Pecan Topping
Sweet Potato Casserole with Coconut Pecan Topping is creamy, crunchy, toasty and so divine! You'll never top your sweet potatoes with marshmallows again.
Servings: 9 servings
Calories: 300kcal
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.
Video
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