Sweet potato casserole is a beloved staple at holiday gatherings, cherished for its rich, velvety texture and irresistible sweetness. This version takes it up a notch with the addition of sweetened shredded coconut, adding a fresh crunch. Topped with a crispy layer of brown sugar topping, this dish is the ultimate comfort food. Whether you’re preparing it for a festive feast or a cozy family dinner, this recipe is sure to become a new tradition at your family dinner table.
How to Make Sweet Potato Casserole From Scratch
Preheat your oven to 350 degrees. Lightly oil a tall, round casserole dish and set aside.
Make the topping a medium bowl by whisking together 1 cup packed dark brown sugar, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 cup melted butter. Set aside.
Peel and slice 6-8 sweet potatoes and add them to a large stock pot. Cover the sweet potatoes with water and boil for 15 minutes or until tender.
Once sweet potatoes are tender, strain the water and mash them with a potato masher. Add 1 cup sugar, 1 cup shredded sweetened coconut, 2 large lightly beaten eggs, and 1 teaspoon of vanilla extract to the mashed sweet potatoes. Stir well. Add in 1/4 cup heavy whipping cream and stir well. Pour your sweet potato filling into your prepared casserole dish.
Spread your brown sugar topping evenly over your filling.
Bake for 20-30 minutes or until golden brown.
Did you like this sweet potato casserole? Let me know in the comments!
Little Cooks Corner
Little chefs of all ages can assist with this recipe by mixing the ingredients for the brown sugar topping and stirring in the sugar, coconut flakes, vanilla extract, butter, and heavy whipping cream. Little helpers age 3 and up can help peel and mash the sweet potatoes. For more information on cooking with young children, check out Cooking with Babies and Toddlers.
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Sweet Potato Casserole With Coconut Flakes
Sweet potato casserole is a beloved staple at holiday gatherings, cherished for its rich, velvety texture and irresistible sweetness. This version takes it up a notch with the addition of sweetened shredded coconut, adding a fresh crunch.
Ingredients
- 1 c dark brown sugar, packed
- 1/2 c all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp butter, melted
- 6-8 sweet potatoes
- 1 c sugar
- 1 c shredded coconut flakes
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/4 c heavy whipping cream
Instructions
- Preheat your oven to 350 degrees. Lightly oil a tall, round casserole dish and set aside.
- Make the topping a medium bowl by whisking together 1 cup packed dark brown sugar, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 cup melted butter. Set aside.
- Peel and slice 6-8 sweet potatoes and add them to a large stock pot. Cover the sweet potatoes with water and boil for 15 minutes or until tender.
- Once sweet potatoes are tender, strain the water and mash them with a potato masher.
- Add 1 cup sugar, 1 cup shredded sweetened coconut, 2 large lightly beaten eggs, and 1 teaspoon of vanilla extract to the mashed sweet potatoes. Stir well.
- Add in 1/4 cup heavy whipping cream and stir well.
- Pour your sweet potato filling into your prepared casserole dish.
- Spread your brown sugar topping evenly over your filling.
- Bake for 20-30 minutes or until golden brown.
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