Recipe: Coconut Sweet Potato Casserole
 
Prep time
Cook time
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This simple coconut sweet potato casserole was always on our Thanksgiving table growing up and as a mom, it has saved Thanksgiving for me. This dish can be made the day before and reheats beautifully so you can serve it as part of your Thanksgiving meal without missing out on time with your family.
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Ingredients
  • For the Filling:
  • 1 pound of sweet potatoes (fresh is wonderful but if you want to simplify things canned works beautifully)
  • 4 eggs
  • 1 cup shredded coconut (if you can, look for coconut without added sweeteners)
  • 1 cup sugar
  • 1 stick melted butter
  • 2 Tablespoons vanilla
  • ½ Tablespoon pumpkin pie spice
  • For the Topping:
  • 1 stick of butter, softened
  • ½ cup sugar
  • 2 Tablespoons water
  • ½ cup flour
  • 1 cup pecans
Preparation
  1. Combine all the ingredients for the filling and mix well.
  2. Pour your sweet potato mixture into a greased 9x9 pan.
  3. Combine the butter, sugar, flour, and water to make a crumb topping.
  4. Add in the pecans.
  5. Sprinkle it over the top of your sweet potato mixture.
  6. Bake it uncovered at 350 degrees for 45 minutes.
  7. This is delicious and the best part is you can make it the day before and reheat it on Thanksgiving day to give yourself more time to actually enjoy the holiday!
Recipe by Busy Mommy Media at https://busymommymedia.com/recipe-coconut-sweet-potato-casserole/