Granny's Sweet Potato Casserole

This vintage sweet potato casserole features a pecan-and-coconut topping over canned yams beat with sugar, eggs, butter, and evaporated milk.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 514 Calories

Ingredients

• 1 cup brown sugar
• 2 cups all-purpose flour
• 4 cups chopped pecans
• 1 cup butter, softened
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 cup water
• 1 cup evaporated milk
• 4 teaspoons water
• cooking spray
• 4 eggs, slightly beaten
• 2 cups flaked coconut (Optional)
• 3 cups cut canned yams

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Prepare a 12x9-inch baking dish with cooking spray.

Step 2

Beat yams, eggs, 1 cup water, evaporated milk, 1 cup brown sugar, 1 cup white sugar, 1 cup butter, and vanilla extract together in a large bowl with an electric hand mixer until smooth; spread into prepared baking dish.

Step 3

Mix flour, 1 cup butter, 1 cup brown sugar, 1 cup white sugar, 4 teaspoons water, and baking powder together in a separate bowl. Stir pecans and coconut into the flour mixture and sprinkle over the yam mixture.

Step 4

Bake in preheated oven until the topping is lightly browned, about 45 minutes. Cool at room temperature 10 to 15 minutes before serving.