Sweet Potato Casserole (with Coconut Pecan Topping)
Make the best Sweet Potato Casserole with Pecans: creamy whipped sweet potatoes, crunchy toasted coconut topping, and warm vanilla. A guaranteed holiday favorite.
Servings: 9 servings
Calories: 300kcal
Ingredients
- 29 ounces 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. Cool a little before serving.
Video
Notes
- Double for 9×13: Multiply all ingredients by 2; bake 40–45 minutes.
- GF option: Replace flour in topping 1:1 with GF blend, almond flour, or finely ground oats.
- Make-ahead: Assemble up to 48 hrs; bake day-of (add 5–10 mins if cold).
- Reheat: 350°F, 15–20 mins; avoid microwaving to keep topping crisp.
- Variations: Add ½–1 tsp cinnamon and a pinch of nutmeg to base; finish with mini marshmallows for last 10 mins.
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