Sweet Potato Casserole With Coconut Pecan Topping

sweet potato casserole with coconut pecan topping
Eric_Urquhart/Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 12 servings
Ratings (25)

This is a tasty sweet potato casserole recipe, perfect for a holiday feast. It's baked with a crunchy brown sugar pecan and coconut topping.

The filling is a basic mixture of mashed sweet potatoes, sugar, and eggs, along with spices and butter.

Two 16-ounce cans of sweet potato puree can be used to replace the cooked mashed sweet potatoes.

What You'll Need

  • 3 cups sweet potatoes (cooked, mashed)
  • 1 cup granulated sugar
  • 1/4 cup butter (softened)
  • 3 eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • For the Topping:
  • 1 cup chopped pecans
  • 3/4 to 1 cup flaked coconut
  • 1 cup brown sugar (firmly packed)
  • 1/2 cup flour
  • 1/4 cup butter

How to Make It

  1. Preheat the oven to 350 F.
  2. Butter a 2-quart baking dish.
  3. In a bowl, combine the sugar, butter, eggs, milk, lemon juice, salt, cinnamon, and nutmeg. Whisk or beat until well blended. Add the mashed sweet potatoes and blend thoroughly.
  4. Spoon the sweet potato mixture into the prepared 2-quart baking dish.
  5. In a separate bowl, combine the topping ingredients until crumbly; sprinkle over the sweet potato filling.
  1. Bake in the preheated oven for about 30 to 40 minutes. or until the filling is set and the topping is browned.
Nutritional Guidelines (per serving)
Calories 401
Total Fat 19 g
Saturated Fat 8 g
Unsaturated Fat 7 g
Cholesterol 75 mg
Sodium 176 mg
Carbohydrates 54 g
Dietary Fiber 4 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)