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5 from 1 vote

Sweet Potato Casserole with Coconut and Pecan Crumble Recipe

A delicious side for the holiday table
Prep Time15 minutes
Active Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Yield: 8
Calories: 609cal
Author: Melissa

Materials

  • 3 large sweet potatoes cooked, mashed & cooled
  • 2 large eggs
  • 1 tsp, vanilla
  • 1 cup sugar
  • 4 Tbsp. butter softened unsalted - 1/2 stick
  • ½ cup cream of coconut or coconut milk

Topping

  • 1 cup brown sugar
  • 4 Tbsp. butter unsalted softened
  • 1 cup pecans chopped
  • 1 T flour all-purpose
  • 1 cup shredded coconut

Instructions

  • Preheat the oven to 350 degrees
  • Combine the first 6 ingredients until well mixed
  • Pour that mixture into a greased 8x8 inch casserole dish
  • Bake for 30 minutes
  • Meanwhile, mix the topping ingredients together, and when the casserole has baked 30 minutes, pour the topping over the casserole
  • Pop that back into the oven for another 15 minutes.
  • You're done! Enjoy!

Notes

nutrition facts are only an estimate 

Nutrition

Serving: 10g | Calories: 609cal | Carbohydrates: 86g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 222mg | Potassium: 609mg | Fiber: 6g | Sugar: 62g | Vitamin A: 18532IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg