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 it kid-approved by my youngster. The picture above is a half-recipe (about 2 big sweet potatoes).
- Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain the potatoes and return them to the pot.
- Meanwhile, heat oven to 325° F. In a small bowl, combine the coconut, brown sugar, pecans, and ½ teaspoon salt.
- Add the granulated sugar, milk, butter, eggs, vanilla, and ½ teaspoon salt to the potatoes and mash until smooth.
- Transfer the mixture to an 8-inch square or another shallow 2-quart baking dish and sprinkle with the coconut mixture. Bake until heated through (tent loosely with foil if the top browns too quickly), 30 to 35 minutes.
By Charlyne Mattox, November, 2012, via Real Simple magazine.
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.
Here’s the link for the recipe and reviews at Real Simple.