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.
Ingredients
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4 large sweet potatoes, peeled and cubed
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1/2 cup granulated sugar
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1/2 cup brown sugar, packed
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1/2 cup unsalted butter, melted
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1/2 cup full-fat coconut milk
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2 large eggs
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 1/2 cups pecans, chopped
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1/2 cup sweetened shredded coconut
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1/2 cup light brown sugar (for topping)
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1/4 cup unsalted butter, melted (for topping)
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Optional: pinch of sea salt for finishing
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
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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.
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Mash the sweet potatoes in a large bowl until smooth and creamy.
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Add granulated sugar, brown sugar, melted butter, coconut milk, eggs, vanilla extract, salt, cinnamon, and nutmeg. Mix until fully combined.
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In a separate bowl, combine chopped pecans, shredded coconut, light brown sugar, and melted butter for the topping. Stir until evenly coated.
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Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the pecan-coconut topping over the surface.
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Bake for 30–35 minutes or until the topping is golden brown and the casserole is heated through.
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Remove from oven and let cool slightly. Optionally, sprinkle a pinch of sea salt on top before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes