Sweet Potato Crunch Casserole with Pecans & Coconut
Sweet Potato Crunch Casserole with Pecans & Coconut is a delightful dish that blends creamy sweet potatoes with a crunchy topping of pecans and coconut. Perfect for holiday gatherings or family dinners, this casserole is sure to impress your guests with its mouthwatering flavors and beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes (about 2 lbs), peeled and chopped
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- 3/4 cup light brown sugar
- 1/2 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- Salt to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil sweet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with melted butter until smooth.
- Stir in brown sugar, eggs, vanilla extract, cinnamon, and salt until well combined.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In a bowl, mix shredded coconut, chopped pecans, brown sugar, and melted butter; spread over the sweet potato layer.
- Bake for 30-35 minutes or until bubbly and golden brown on top. Let cool slightly before serving.
Nutrition
- Serving Size: 1/8 casserole (about 200g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 50mg
Keywords: - Substitute maple syrup for brown sugar for a unique twist. - Add dried cranberries for an extra burst of color and flavor. - Store leftovers in an airtight container for up to five days.