Sweet Potato Casserole with Coconut
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I’m thrilled to share this elevated Sweet Potato Casserole featuring perfectly spiced, velvety sweet potatoes and a caramelized coconut pecan topping that will have everyone swooning. With expert-tested techniques, customizable sweetness, and make-ahead ease, it’s your foolproof showstopper for stress-free holiday meals! See the post for all the details.
Ingredients
Instructions
Cook Potatoes: Add the potatoes to a large pot/Dutch oven and fill it with enough water to cover the potatoes by 1 inch. Season with 1/2 teaspoon of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain very well. Meanwhile:
Prep and Make Topping: While the potatoes are boiling, preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish with nonstick spray. Mix all the topping ingredients, except for the pecans, until everything is well incorporated. Then, stir in the pecans.
Mix Sweet Potatoes: Add the cooked potatoes to a large bowl (to use with a handheld mixer). Add all the “Casserole” ingredients except the eggs, using 1 teaspoon of salt. Beat until well combined.
Add Eggs: Add eggs and beat well, but avoid overbeating. You don’t want it to be perfectly smooth.
Bake: Transfer the potato mixture to the prepared baking dish, then sprinkle with the Topping. Bake for 30-35 minutes, or until the Topping is golden brown.
