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Sweet Potato Casserole with Coconut Flakes

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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.

brown sugar topping whisked together in a medium bowl

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.

A vegetable peeler, peeled sweet potato, and sliced sweet potato sit on top of a green cutting board. There are sweet potato peels on the counter above the cutting board. Beside the cutting board lays a pink knife.
8 peeled and sliced sweet potatoes are covered in water in a large stock pot on the stove

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.

A clear round casserole dish filled with mashed sweet potatoes mixed with shredded coconut, sugar, eggs, vanilla extract, and heavy whipping cream

Spread your brown sugar topping evenly over your filling.

A casserole dish filled with uncooked sweet potato casserole

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
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Sweet Potato Casserole with Coconut Flakes

Author: Sarah Cooking Method:Baking Cuisine:Southern Courses:Sides
Difficulty:BeginnerPrep time: 25 minutesCook time: 30 minutesRest time: minutesTotal time: 55 minutesServings: servingsCalories: kcal Best Season:Fall

Description

Sweet potato casserole with shredded coconut adds a fresh crunch with a crispy layer of brown sugar topping.

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Lightly oil a 9″ casserole dish. Set aside.
  2. Make the topping: In a medium bowl, whisk together brown sugar, flour, baking powder, salt, and 1/4 c melted butter. Set aside.
  3. Peel and slice sweet potatoes. Add your sweet potatoes to a large stock pot. Cover your sweet potatoes with water and boil for 15 minutes or until tender.
  4. After your sweet potatoes are tender, drain the water and mash them with a potato masher.
  5. Add sugar, coconut flakes, vanilla extract, and 1/4 c butter to your mashed sweet potatoes. Stir well.
  6. Add heavy whipping cream to your mashed sweet potato mixture. Stir well.
  7. Pour your sweet potato filling into your prepared casserole dish.
  8. Spread brown sugar topping over the top your sweet potato filling.
  9. Bake for 20-30 minutes, or until the topping is browned.
Keywords:sweet potatoes, sweet potato casserole, side dish, side dishes, holiday
Sarah
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