Description
A comforting and nourishing casserole featuring creamy sweet potatoes topped with toasted coconut and pecans, perfect for cozy dinners and festive gatherings.
Ingredients
Scale
- 4 lb sweet potatoes (boiled, mashed)
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 tsp vanilla
- 1 cup toasted coconut flakes
- 1/2 cup pecans (chopped)
- 1/3 cup brown sugar (for topping)
- 3 tbsp melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C) and prepare the baking dish.
- Combine boiled sweet potatoes, 1/2 cup brown sugar, 1/4 cup butter, and vanilla in a large bowl and mix until smooth.
- Pour sweet potato mixture into the prepared baking dish, spreading it evenly.
- Mix toasted coconut, chopped pecans, 1/3 cup brown sugar, and melted butter together for the topping.
- Sprinkle topping evenly over the sweet potato layer.
- Bake for 25-30 minutes until the topping is golden and the casserole is heated through.
Notes
For a dairy-free option, substitute butter with coconut oil or vegan butter. You can also use coconut sugar for a lower-glycemic option.
Nutrition
- Serving Size: 1 serving
- Calories: 188
- Sugar: 21g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg
