Total Time
Prep 15 mins
Cook 30 mins

This recipe is made special by the addition of the coconut.


  1. In a large bowl, beat the sweet potatoes, sugar, eggs, evaporated milk, 1/4 cup of butter and vanilla.
  2. Pour the mixture into a greased 2-quart casserole.
  3. Combine the brown sugar, 1/3 cup of butter, coconut and pecans and mix until crumbly.
  4. Sprinkle over the potato mixture. Bake ate 375 for 30 minutes.
Most Helpful

This is sooo good! I will be making this at Thanksgiving from now on. Made as is and it was amazing. Made for PAC Spring 2011.

AZPARZYCH March 28, 2011

This is almost identical to the recipe I use for sweet potato casserole, except for the coconut. I really like the addition of it! The coconut added a whole new flavor to an old standby. Made for the Dining Daredevils ZWT 5

Dreamgoddess June 08, 2009

delicious! I actually cooked this on my outdoor grill in a foil pan, I baked the sweet potatoes a day ahead so this was a snap to throw together, I used 1/2 cup heavy whipping cream and 1/2 cup milk I did not have any evaporated mil in my cupboard, thank you for posting this great sweet tater recipe Jim, I made for ZWT/5

Kittencal@recipezazz May 31, 2009