The unique component in this deliciously sweet and fragrant sweet potato casserole is coconut.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 5 cups |
Ingredients
- 5 large sweet potatoes, peeled and quartered
- ¾ cup packed brown sugar
- ⅔ cup whole milk
- 2 tablespoons butter, melted
- ¼ cup all-purpose flour
- 1 ⅓ cups pecans
- 1 cup flaked coconut
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
- In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
- Bake 30 minutes in the preheated oven.
Nutrition Facts
| Calories | 442 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 9 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 173 mg |
| Sugars | 30 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Really good! I had 2 really large sweet potatoes probably equal to 5 or 6 large. Feeling as I had more potato than was called for and the few reviews of it being dry I altered a couple ingredients. I did 3/4 cup milk, 1 cup of brown sugar, then on top I added pats of butter all over the potatoes before putting the pecans and coconut. Also added a little extra brown sugar on top. One thing I did was after about 15 minutes in the oven I covered with foil so the coconut didn’t burn. At that point it was already a nice toasty brown.
Followed recipe exactly with the exception of not having whole milk, used 1/2 half & half and 1/2 1 percent milk. Came out soooo good! everyone raved about it!
I did make a change because my nephew can’t do dairy, so I used a vegetable butter and replaced milk with water
execellent dish to prepare for big crowds
Love this recipe and so did my family.
I’ve been making this every Thanksgiving for probably 20 years now. I grew up with canned yams and marshmallows, which I really don’t like. When I started my own family I looked for something else and found this. My whole family loves it, even my parents! I leave out the flour and it is amazing!!
Yummy
Made this for my family for Christmas, and it was a complete hit! We didn’t use pecans, since my little brother doesn’t like them, but the proportions were perfect for a family of four (just enough left over that I got to take some home and enjoy for lunch, hehe, and they taste great reheated!) and everyone really enjoyed it! Definitely the recipe I will be using for the foreseeable future!
I tried this at Thanksgiving a couple years ago and it was a big hit. It’s been on the request list every holiday since. I have 1 suggestion though – instead of peeling and boiling the potatoes – place in the oven while another dish is baking (tip: place them on a pan, sweet potatoes tend to get “juicy while baking” the pan will catch any drips. Once baked cut off the ends and the skin will slide off, then continue with the recipe.
Everyone LOVED this dish. It was the stand out dish of our Early Thanksgiving dinner.~
Thank you to whomever submitted this recipe-you made my day! I had this recipe on paper and have been looking everywhere for it to no avail. Thought I would try allrecipes and there it was! I have made this a few times and it is delicious. Friends and family go bananas for it and people always ask for the recipe. I can’t wait to make it (eat it)! Thank you!
yummy!!!
This was a big hit at Christmas this year. Even my husband who isn’t a big sweet potato fan loved this! I bought the candied pecans at the store, and they were delicious! The coconut is delicious!
Made this for Thanksgiving dinner and it was a big hit. The only change I made was to use a marshmallow topping instead of the pecan.
This was awesome, I made double the mix to put over the potatoes though. The coconut is the key to making this tasty. I will make this again!
Topping was a little dry. I will add brown sugar next time.
I made a few minor changes (used evaporated milk, accidentally forgot the butter, and added 1 teaspoon cinnamon and 1/4 teaspoon nutmeg.) Yummy!
This is the second year may DIL has made this and it sure beats the old marshmallow topping. Delicious, moist and a real keeper. A bit too sweet for us diabetics but a very small serving is worth it. Thanks for sharing.
I’ve made this recipe for the past three years to rave reviews and hardly any leftovers. I use 3 drained cans of sweet potatoes which I puree in the Cuisinart. Then I use the mixer to thoroughly incorporate the rest of the ingredients ~ I follow the rest of the directions as listed. We live on The Big Island of Hawaii and love this soufflé like dish topped with the pecans & coconut ~ YUM
Made this and one other sweet potato casserole and this one was gone very early. Everyone loved it. I will definitely make this one again.
when i saw this recipe i thought it looked great, and turns out it was! i made a few alterations, (butter x 1.5), (milk x 1.5), added around 100ml of whipping cream! I replaced the pecans with walnuts, personal preference, only put them on one side, but the coconut all over and 5 minutes before the end i removed from the oven and put on (0.5 x weight of nuts) in marshmellow on the side not already covered by nuts! Tasted and looked great! Thanks for a great meal idea!! =)