Sweet Potato Streusel Casserole with Coconut
Description
Buttery sweet potatoes are topped with coconut and pecans in this sweet potato streusel casserole that will be a staple at Thanksgiving.
Ingredients
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cooking spray
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2 large sweet potatoes, peeled and chopped
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3/4 cup white sugar
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1/2 cup milk
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2 eggs
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1/3 cup butter, cubed
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1 teaspoon vanilla extract
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1 cup chopped pecans
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1 cup sweetened flaked coconut
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3/4 cup lightly packed brown sugar
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1/2 cup all-purpose flour
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1/3 cup butter, melted
Directions
1
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
2
Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
3
Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
4
Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
5
Bake in the preheated oven until topping is browned, 20 to 30 minutes.