Sweet Potato Casserole

Nov 29, 2020 | Dishes

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Honestly when I try to think of my favorite holiday for food, Thanksgiving really doesn’t do it for me- I’m much more of a grill out and eat fruit by the pool kind of person. But, the winter months come as much as I don’t want them to, and then you need warm comfort food. This sweet and crunchy sweet potato casserole fulfills all your warm and cozy comforting desires, for holidays or just because!

My mom is big on whole ingredients and healthy dishes, so I actually don’t think I’ve ever had sweet potatoes with marshmallows on them, but honestly I have no interest in trying them since growing up with this recipe. This has been a Thanksgiving staple, and is my very favorite way to serve up sweet potatoes. It’s topped with shredded coconut and walnuts so it’s perfectly  sweet and crunchy, but without being overpowering. And the best part? It couldn’t be easier to whip up.

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Sweet Potato Casserole

Deliciously sweet and creamy sweet potatoes with a crunchy coconut and brown sugar topping
Prep Time40 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: casserole, sweet potato casserole, sweet potatoes, thanksgiving, thanksgiving foods

Equipment

  • Large pot
  • Small baking dish- 9×3 or something similar

Ingredients

  • 4-5 sweet potatoes small
  • 2 tbsp butter
  • 1 egg
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 1/4 c chopped pecans or walnuts
  • 1/4 c shredded coconut
  • 1/2 c brown sugar

Instructions

  • Preheat oven to 350
  • In a large pot, place the sweet potatoes on the bottom and fill with water until the potatoes are completely covered. Boil until the potatoes are able to be easily pierced with a fork
  • Once the potatoes are cooked, remove from the water and allow them to cool before peeling
  • Mash the sweet potatoes in a large bowl until there are no lumps left. Add egg, cinnamon, salt, and 1 tbsp of butter and combine
  • Using cooking spray or butter, grease a small baking dish and add the sweet potato mixture to it
  • In a small bowl, combine brown sugar, chopped nuts, shredded coconut, and remaining tbsp of butter. Sprinkle over the top of the casserole
  • Loosely cover the top of the casserole dish with foil to prevent the topping from burning, and bake for 20 minutes

I’m a huge fan of doubling recipes, and this is no exception. Just double the ingredients and use a larger baking dish and you can bake the casserole for the same amount of time.

Any leftovers can be stored in a sealed container in the refrigerator for up to 5 days.

For the perfect Thanksgiving spread, serve my pumpkin or pecan pie for dessert!