I think I just made the food equivalent of crack. I’m serious. This sweet potato casserole is what dreams are made of.
When I first saw this recipe on Heather Likes Food, I knew instantly it would be a holiday classic in my kitchen.
We went to a Thanksgiving potluck party over the weekend and this is the dish I brought. I’m telling you, my casserole bowl was licked clean. Not even a coconut crumb left to nibble on the ride home. And I can imagine this being even more glorious with pecans added to the golden coconut-crumb crust. Oh yeah.
If you’re still up in the air with what to bring to your Thanksgiving dinner, make this beauty. She’s a keeper.
Coconut Crusted Sweet Potato Casserole Recipe
Recipe adapted with minor changes from the amazing Heather Likes Food.
4 cups cooked sweet potatoes (about 4-5 medium sweet potatoes)
2/3 cup sweetened condensed milk
1/2 cup applesauce
2 tablespoons salted butter
1 teaspoon pure vanilla extract
1 teaspoon salt
For the Coconut Crumb
1 1/2 cups sweetened shredded coconut
1/2 cup sugar
1/2 cup brown sugar
1/3 cup salted butter, softened
1/2 cup all-purpose flour
*Optional – 1/2 cup chopped pecans
Bake sweet potatoes at 400 degrees for 30 minutes, or until soft and tender. You’ll want them to cool enough until they can be handled. Once cooled, use a spoon to scrape out the flesh into a bowl and discarding the skins. Using a potato masher (or, an immersion blender, food processor or standing mixer – whatever is easiest!) mash potatoes, 2 tablespoons of butter, eggs, and sweetened condensed milk until smooth. Spoon into a casserole dish (I used a 2 1/2 quart casserole dish).
To prepare the coconut crumb: use a fork to mash coconut, sugars and butter together. Mix in flour (and pecans, if using them) until incorporated. Evenly spread over sweet potatoes, using it all up. I know it will seem like a thick topping, but trust me on this one.
Bake at 350 degrees for 50-55 minutes, or until coconut topping is a golden brown.
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