A favorite among the family, my husband keeps going back for more. With ice cream or whipped cream, serve warm.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 9×11-inch dish |
Ingredients
- cooking spray
- 2 large sweet potatoes, peeled and chopped
- ¾ cup white sugar
- ½ cup milk
- 2 eggs
- ⅓ cup butter, cubed
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened flaked coconut
- ¾ cup lightly packed brown sugar
- ½ cup all-purpose flour
- ⅓ cup butter, melted
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9×11-inch casserole dish with cooking spray.
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
- Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
- Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
- Bake in the preheated oven until topping is browned, 20 to 30 minutes.
- You can make this dish ahead of time. Just cover and refrigerate until you’re ready to bake it. Allow the casserole to come to room temperature, then bake for 20 to 30 minutes.
- Use fresh rather than canned sweet potatoes.
- Please note the differences in ingredient amounts and servings size when using the magazine version of this recipe.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 152 mg |
| Sugars | 32 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was fantastic, made as written (my sweet potatoes were huge) for Thanksgiving. Making it again for Christmas.
I have finally found THE sweet potato casserole. No other recipes needed. Its easy and oh so good.
Fantastic recipe! The streusel topping is very flavorful and adds dimension to this dish. This is very sweet and I would consider it a dessert. To cut back on the sweetness for use as a main meal side dish, I would eliminate the white sugar from the whipped potatoes. This recipe calls for plenty of streusel topping, so it adds enough sweetness to the dish. Also, I would use more potatoes or cut back on the milk because it was too runny.
This recipe was awesome!! I could eat the topping just by itself. Made it for Christmas day. Found myself in the kitchen that night heating up a BIG bowl of it!!
*Disclaimer: My review is for the strusel topping only. I made a sweet potato pie and used the strusel in the recipe to top it.* Strusel was absolutely delicious!
Very good! I made this in individual ramekins and I’m glad I did because I could eat the whole casserole! The streusel is soo delicious. Thanks for sharing your recipe.
Very yummy. Would cut amount of milk in 1/2 next time for a thicker consistency
Absolutely amazing!
It was a big hit! I made it the day before and it turned out great
The cranberries were a yummy addition to this delicious apple crisp. I put a half of the cinnamon and nutmeg. My guests raved about how good it was. Thank you for the recipe!
Fabulous!! Just Perfect!!
Wonderful dish. I did add more brown sugar then what Was called for. I don’t believe the family wants to wait till next year for me to make this again.
Everyone loved it. No need to make changes. Not a once a year recipe by any means.
I didn’t change a thing in this recipe and it is delicious. Very easy to make and a big hit for Thanksgiving.
I made this for Thanksgiving and the sweet potato lovers in my family loved it. The first change I made was the white sugar. Instead of 3/4 cup, I used 1/3 cup and it still was too sweet. The sweet potato portion was not nearly enough to cover a 9 x 12 pan, so I used a 6 x 9. With the smaller pan, I had lots of topping left over, so I froze it to be used in the next batch. after a few tweaks, this recipe is a keeper.
Will make again!
I only made the topping. I had made a similar recipe in the past but it was lost and I couldn’t remember it. My family loved this one so it won’t be hard to find it again.
It was delicious
Totally amazing. I made it a gluten free version substituting the flour for gluten free flour. I took it to a worksgiving party and everyone loved the unexpected coconut on top of this. I would make this again and agian.
Super delicious! Made as written. The whole family loved it. A definite keeper-Yum! Thanks for sharing. 🙂