At first bite, this sweet potato casserole melted in my mouth and the decadent praline-style coconut topping had a nice crunchy-sweet-chewy feel. It’s definitely a recipe that wears two hats, technically a vegetable, but tastes way more like dessert. Think of it as a new twist on the traditional sweet-potatoes–with-marshmallows standby. We’re joining friends for Thanksgiving this year and I know they love coconut. So, when I saw this recipe in Real Simple, I had to give it a try. It’s pretty heavenly and even got kid-approved by my youngster. The picture above is a half-recipe (about 2 big sweet potatoes).
Easy to make, with a straight-forward ingredient list, allot about 1 hour, 15 minutes from first chop to out of the oven. Almost an hour of that time is hands-off cooking time. Or make it a day in advance and warm up on Thanksgiving Day. Serves 8. Contains: dairy, nuts and eggs.
Enjoy yourself at the big feast this week!