Sweet Potato Casserole with Coconut
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.
Servings 15 servings
Ingredients
- 3 pounds garnet yams/sweet potatoes, peeled and chopped into 1” chunks
- 1/2 cup light brown sugar
- 1/3 cup milk
- 8 TBSP/1 stick unsalted butter, melted
- 2 tablespoons pure maple syrup (not imitation)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons salt, divided
- 1 teaspoon ground cinnamon
- 1/4 tsp EACH ground nutmeg, ground ginger, pepper
- Pinch ground cloves
Add later
- 2 eggs
CANDIED PECAN COCONUT TOPPING
- 6 tablespoons unsalted butter, melted
- 1 ¼ cups packed sweetened coconut flakes
- 3/4-1 cup packed light brown sugar (1 cup is very sweet)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup pecans, chopped (optional)
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.
Video
Notes
Make Ahead
•Assemble the filling: Prepare the sweet potato filling completely, spread it into your greased baking dish, and let it cool to room temperature. Cover tightly and refrigerate for up to 3 days.•Make the topping separately: Combine the Topping ingredients except for the pecans. Store it in an airtight container or zip-top bag in the refrigerator. Stir in the pecans just before baking to keep them crunchy.
•When ready to bake: Remove both the filling and topping from the refrigerator and let them sit at room temperature for about 30 minutes. Add the Topping and bake at 350°F for about 30-40 minutes, or until hot and bubbly with a golden topping.