Without this dish, Thanksgiving wouldn’t be the same! However, we couldn’t live without grandma’s sweet potato casserole. I promise you’ll adore this! It’s similar to eating dessert. I get asked for the recipe everywhere I go. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 cups cooked, mashed sweet potatoes
- 1 cup white sugar
- ½ cup milk
- ⅓ stick unsalted butter, cut into pieces and softened
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 cup chopped pecans
- 1 cup shredded coconut
- ⅓ stick unsalted butter, cut into pieces and softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Mix mashed sweet potatoes, white sugar, milk, butter, eggs, vanilla extract, and salt together; transfer potato mixture to the prepared baking dish.
- Mix brown sugar and flour for topping together in a large bowl. Add pecans, coconut, and butter; mix until well combined. Sprinkle over the casserole.
- Bake in the preheated oven until topping is golden brown, about 25 minutes.
- You can use 1 large can of Bruce’s(R) yams, warmed and then mashed in place of mashed, cooked sweet potatoes.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 121 mg |
| Sugars | 30 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |