Sweet Potato Streusel Casserole with Coconut

Buttery sweet potatoes are topped with coconut and pecans in this sweet potato streusel casserole that will be a staple at Thanksgiving.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 384 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup sweetened flaked coconut
• cooking spray
• 2 large sweet potatoes, peeled and chopped
• 0.5 cup milk
• 0.5 cup all-purpose flour
• 0.75 cup white sugar
• 0.33333334326744 cup butter, melted
• 0.75 cup lightly packed brown sugar
• 0.33333334326744 cup butter, cubed

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.

Step 2

Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.

Step 3

Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.

Step 4

Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.

Step 5

Bake in the preheated oven until topping is browned, 20 to 30 minutes.