Sweet Potato Casserole with Coconut and Pecan Crumble Recipe
A delicious side for the holiday table
Yield: 8
Calories: 609cal
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