Coconut Pecan Sweet Potato Casserole Recipe

There’s something undeniably comforting about a warm, sweet casserole fresh from the oven. Coconut Pecan Sweet Potato Casserole is one of those recipes that instantly evokes feelings of home, family gatherings, and cozy evenings. Its rich, creamy sweet potato base paired with the nutty crunch of toasted pecans and the tropical hint of coconut makes it a unique twist on a traditional favorite.

Perfect for holiday dinners, Sunday family meals, or any time you want to bring a little warmth to the table, this casserole is both indulgent and wholesome. The inspiration for this recipe comes from cherished family traditions of combining sweet potatoes with toasted nuts and a touch of sweetness—enhanced here with shredded coconut for a delightful, unexpected layer of flavor. It’s the kind of dish that draws everyone into the kitchen, ready to share stories and laughter while waiting for that golden, bubbling topping.

Ingredients

• 4 large sweet potatoes, peeled and cubed

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1/2 cup unsalted butter, melted

• 1/2 cup full-fat coconut milk

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 1/2 cups pecans, chopped

• 1/2 cup sweetened shredded coconut

• 1/2 cup light brown sugar (for topping)

• 1/4 cup unsalted butter, melted (for topping)

• Optional: pinch of sea salt for finishing

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray.

2. Cook the Sweet Potatoes: In a large pot, cover the cubed sweet potatoes with water and bring to a boil. Cook until tender, about 15–20 minutes. Drain and allow to cool slightly.

3. Mash the Sweet Potatoes: Transfer the cooked sweet potatoes to a large mixing bowl. Using a potato masher or electric mixer, mash until smooth and creamy.

4. Mix the Base: Add granulated sugar, brown sugar, melted butter, coconut milk, eggs, vanilla extract, salt, cinnamon, and nutmeg. Mix until well combined and smooth. Taste and adjust sweetness or spices if desired.

5. Prepare the Topping: In a separate bowl, combine chopped pecans, shredded coconut, light brown sugar, and melted butter. Stir until the mixture is evenly coated.

6. Assemble the Casserole: Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the pecan-coconut topping over the sweet potatoes, making sure it covers the surface completely.

7. Bake: Place in the preheated oven and bake for 30–35 minutes, or until the topping is golden brown and the casserole is heated through.

8. Serve: Remove from oven and allow to cool slightly before serving. For an extra touch, sprinkle a pinch of sea salt over the top to enhance the sweetness and nutty flavors.

Why This Recipe Works

Coconut Pecan Sweet Potato Casserole succeeds because it balances flavors and textures beautifully. The smooth, creamy sweet potato base is naturally sweet, but the addition of coconut milk adds a subtle richness that makes every bite silky. Meanwhile, the topping provides a satisfying crunch, with toasted pecans offering earthy notes and the shredded coconut adding a hint of tropical sweetness.

The seasoning is simple but effective. Cinnamon and nutmeg complement the natural sweetness of the potatoes without overpowering the dish. This combination of warm spices, nuts, and coconut creates a flavor profile that feels festive yet approachable—perfect for both everyday dinners and special occasions.

Tips for the Perfect Casserole

1. Sweet Potato Variety: Use orange-fleshed sweet potatoes for the most vibrant color and naturally sweet flavor. Avoid white-fleshed varieties, as they can be less creamy.

2. Texture Balance: Mash the sweet potatoes until completely smooth for a silky base, but leave the topping slightly chunky for contrast.

3. Coconut Options: You can use either sweetened or unsweetened shredded coconut depending on how sweet you want the topping. Toasting the coconut lightly in a dry pan can enhance its flavor.

4. Make-Ahead Tip: This casserole can be prepared a day in advance. Assemble the base and topping, cover, and refrigerate overnight. Bake just before serving, adding 5–10 minutes to the baking time if chilled.

5. Nut Substitutions: If pecans aren’t available, walnuts make a delicious alternative.

6. Adjusting Sweetness: Depending on the sweetness of your potatoes, you may want to reduce the sugar slightly. Always taste before baking to get the desired balance.

Variations to Try

• Maple Coconut Pecan Casserole: Replace part of the sugar with pure maple syrup for a natural, rich sweetness.

• Spiced Up: Add 1/4 teaspoon of ground ginger or allspice to the sweet potato base for a spicier twist.

• Vegan Option: Substitute eggs with a flaxseed or chia seed mixture and use coconut oil instead of butter for a fully vegan version.

• Mini Casseroles: Make individual servings in ramekins for a festive presentation. Great for potlucks or holiday dinners.

• Fruit Infusion: Add 1/2 cup dried cranberries or chopped apples to the sweet potato mixture for bursts of tart flavor.

Pairing Suggestions

Coconut Pecan Sweet Potato Casserole pairs beautifully with:

• Roasted Chicken or Turkey: Its sweet and nutty flavors complement savory main dishes.

• Fresh Green Salad: A light, crisp salad balances the richness of the casserole.

• Warm Spiced Beverages: Hot apple cider or spiced tea makes a perfect companion for cozy fall evenings.

Health Considerations

While indulgent, this casserole has some nutritional benefits:

• Sweet Potatoes: Packed with fiber, vitamin A, and antioxidants.

• Pecans: Contain healthy fats, protein, and essential minerals.

• Coconut: Provides medium-chain triglycerides (MCTs), which are a healthy source of fat.

To make it slightly lighter, you can reduce the butter in the topping or swap coconut milk for a lower-fat alternative. However, the rich, creamy texture is part of what makes this dish so irresistible.

Storage Tips

• Refrigeration: Store leftover casserole in an airtight container for up to 4–5 days. Reheat in the oven at 325°F (165°C) until warmed through to maintain the topping’s crispiness.

• Freezing: As mentioned, unbaked casseroles freeze best. Wrap tightly in foil or plastic wrap and label with the date. Thaw overnight before baking.

Why This Recipe Will Become a Family Favorite

Coconut Pecan Sweet Potato Casserole is more than a side dish—it’s an experience. The combination of creamy sweet potatoes, sweet coconut, and crunchy pecans creates a dish that feels special yet comforting. Its versatility makes it perfect for any occasion, whether you’re enjoying a quiet evening at home or hosting a holiday feast.

What sets this casserole apart is the depth of flavors achieved with simple ingredients. Each bite offers a harmonious mix of sweetness, nuttiness, and warmth from the spices. It’s the kind of dish that sparks conversation and invites everyone to reach for seconds. Over time, it can become a cherished family tradition—something everyone looks forward to every season.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! One of the greatest advantages of Coconut Pecan Sweet Potato Casserole is its flexibility as a make-ahead dish. You can prepare the sweet potato base and the pecan-coconut topping separately, then store both components in the refrigerator for up to 24 hours. When ready to serve, simply assemble the casserole in your baking dish and bake. This approach is especially convenient for busy holiday mornings or when hosting a dinner party, as it allows you to minimize stress in the kitchen while still serving a fresh, warm, and flavorful dish. By prepping ahead, you also give the flavors time to meld—spices like cinnamon and nutmeg gently infuse into the sweet potato base, enhancing its depth and warmth. Baking takes only about 35 minutes once assembled, so you can time it perfectly with the rest of your meal.

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes are ideal for their natural sweetness, vibrant color, and creamy texture, canned sweet potatoes can be a convenient substitute without sacrificing too much flavor. If using canned sweet potatoes, aim for about 3–4 cups of mashed product. Be sure to drain and rinse them to remove any excess syrup or liquid, which could make the casserole too wet. Because canned sweet potatoes are often sweeter than fresh ones, taste the mixture before adding sugar, and adjust as needed to achieve a balanced flavor. Canned potatoes also save time on peeling and boiling, making this recipe even more approachable for last-minute meals or when fresh produce is unavailable.

Can I freeze this casserole?

Absolutely! Both baked and unbaked versions can be frozen, though unbaked casseroles yield the best results. Assemble the base in the baking dish and keep the topping separate. Wrap everything tightly with foil or plastic wrap, and store in the freezer for up to two months. When ready to serve, thaw overnight in the refrigerator and bake as directed. If baking directly from frozen, allow an additional 10–15 minutes of baking time. This method ensures the casserole retains its creamy texture while the topping becomes perfectly golden and crunchy.

How can I make this casserole extra crunchy?

For a more textured topping, lightly toast the pecans and shredded coconut in a dry skillet for a few minutes before mixing them with the brown sugar and butter. This enhances their flavor and adds a rich, nutty aroma. You can also stir in a tablespoon of finely crushed graham crackers or rolled oats for additional crunch. Just before serving, sprinkle a pinch of sea salt over the top to create a delightful sweet-and-salty contrast, making every bite more dynamic and satisfying.

Coconut Pecan Sweet Potato Casserole Recipe

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• Author: Michelle Davis
• Total Time: 55 minutes
• Yield: 8–10 servings 1x

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Description

This Coconut Pecan Sweet Potato Casserole is a warm, comforting dish perfect for holidays, family gatherings, or cozy evenings. The creamy sweet potato base blends beautifully with the subtle sweetness of coconut and the crunchy, nutty topping of toasted pecans. It’s a crowd-pleasing side that pairs wonderfully with roasted vegetables or poultry and adds a festive touch to any meal. Inspired by family traditions and classic Southern flavors, this casserole transforms simple ingredients into a dish that feels indulgent yet homey, perfect for sharing around the table.

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Ingredients

Scale 1x2x3x

• 4 large sweet potatoes, peeled and cubed

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1/2 cup unsalted butter, melted

• 1/2 cup full-fat coconut milk

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 1/2 cups pecans, chopped

• 1/2 cup sweetened shredded coconut

• 1/2 cup light brown sugar (for topping)

• 1/4 cup unsalted butter, melted (for topping)

• Optional: pinch of sea salt for finishing

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Instructions

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

• In a large pot, cover cubed sweet potatoes with water and bring to a boil. Cook until tender, about 15–20 minutes. Drain and allow to cool slightly.

• Mash the sweet potatoes in a large bowl until smooth and creamy.

• Add granulated sugar, brown sugar, melted butter, coconut milk, eggs, vanilla extract, salt, cinnamon, and nutmeg. Mix until fully combined.

• In a separate bowl, combine chopped pecans, shredded coconut, light brown sugar, and melted butter for the topping. Stir until evenly coated.

• Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the pecan-coconut topping over the surface.

• Bake for 30–35 minutes or until the topping is golden brown and the casserole is heated through.

• Remove from oven and let cool slightly. Optionally, sprinkle a pinch of sea salt on top before serving.

Notes

• • Toast pecans and coconut lightly for extra flavor.

  • This casserole can be prepared a day ahead for convenience.

  • Adjust sugar based on sweetness of sweet potatoes.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Michelle Davis