Sweet Potato Crunch Casserole with Pecans & Coconut
Sweet Potato Crunch Casserole with Pecans & Coconut is a delightful dish that perfectly balances the natural sweetness of sweet potatoes with the nutty crunch of pecans and the tropical flavor of coconut. This crowd-pleasing casserole transforms simple ingredients into a stunning centerpiece for any meal, whether it’s a cozy family dinner or a festive holiday gathering. With its rich flavors and beautiful presentation, it’s sure to impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups sweet potatoes, peeled and chopped (about 2 large sweet potatoes)
- 1 cup chopped raw pecans
- 1 cup unsweetened shredded coconut
- 3/4 cup dark brown sugar
- 1/2 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/2 cup milk (dairy or plant-based)
- 2 large eggs
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C). Boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash in a bowl.
- Stir in milk, eggs, brown sugar, vanilla extract, cinnamon, and salt until smooth.
- In another bowl, combine chopped pecans, shredded coconut, melted butter, and some brown sugar for topping.
- Spread the sweet potato mixture into a greased baking dish; top with pecan-coconut mixture.
- Bake for 30-35 minutes until golden brown and bubbly. Let cool slightly before serving.
Nutrition
- Serving Size: 1/8 casserole (about 180g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For added flavor, consider including nutmeg or swapping brown sugar for maple syrup. To make it vegan-friendly, substitute butter with coconut oil and use flax eggs in place of regular eggs.