Total Time
45mins
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  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

5 5

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.

5 5

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

5 5

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