Sweet Potato Crunch
Description
This sweet potato crunch makes a delicious Thanksgiving casserole with lots of texture and flavor, thanks to chopped pecans and flaked coconut.
Ingredients
•
6 sweet potatoes
•
1/3 cup butter
•
2 tablespoons white sugar
•
1/2 cup milk
•
2 large eggs, beaten
•
1 teaspoon vanilla extract
•
3/4 cup brown sugar
•
3/4 cup sweetened flaked coconut
•
3/4 cup chopped pecans
•
3 tablespoons all-purpose flour
•
3 tablespoons melted butter
Directions
1
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
2
Preheat the oven to 325 degrees F (165 degrees C).
3
Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla into sweet potato mixture using an electric mixer until smooth; pour 1/2 of the mixture into a 9x13-inch casserole dish.
4
Make the topping: Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons melted butter until evenly coated. Sprinkle 1/2 of the topping over sweet potato mixture in the baking dish. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
5
Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.