Sweet Potato + Coconut Casserole
Arguably the only side dish you'll need for Thanksgiving... or any holiday this season if we're being honest. This is the dish we love to make - simple to assemble and requested every year by those who have tried it.
Our Thanksgiving celebration this year is going to be on the smaller side which means fewer ingredients and less clean up - both things I'm more than happy about! Feel free to double this recipe if you'll be hosting more people or simply know you'll want to snack on leftovers all weekend!
Serves 4 - 6 people (made in 9" oval casserole dish)
Sweet Potato Mixture
- 3 medium sized Sweet Potatoes (peeled, diced, and boiled until tender - 20 to 30 minutes)
- 1/4-1/2 cup Sugar (This is a sliding scale! Sweet potatoes are naturally sweet so you may find you crave less sugar in the mixture)
- 1/4 cup Milk
- 1 Egg
- 1/2 tsp Vanilla Extract
Combine using a mixer and pour into your casserole dish
- 1 cup shredded Coconut
- 1 cup chopped Pecans
- 1 cup of Brown Sugar
- 1/3 cup Flour
- 1/3 cup melted Salted Butter
Gently combine the topping in a mixing bowl and spread over the sweet potato mixture. Cook at 375 degrees for 30 minutes.