Sweet Potato Crunch

This sweet potato crunch makes a delicious Thanksgiving casserole with lots of texture and flavor, thanks to chopped pecans and flaked coconut.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 315 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 3 tablespoons melted butter
• 3 tablespoons all-purpose flour
• 6 sweet potatoes
• 2 large eggs, beaten
• 0.5 cup milk
• 0.33333334326744 cup butter
• 0.75 cup brown sugar
• 0.75 cup chopped pecans
• 0.75 cup sweetened flaked coconut

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.

Step 3

Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.

Step 4

Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla into sweet potato mixture using an electric mixer until smooth; pour 1/2 of the mixture into a 9x13-inch casserole dish.

Step 5

Make the topping: Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons melted butter until evenly coated. Sprinkle 1/2 of the topping over sweet potato mixture in the baking dish. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.