Sweet Potato Casserole
Deliciously sweet and creamy sweet potatoes with a crunchy coconut and brown sugar topping
Equipment
- Large pot
- Small baking dish- 9x3 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