Whipped Sweet Potato Casserole with Brown Sugar Coconut Topping
Elevate your holiday table with this irresistible Whipped Sweet Potato Casserole with Brown Sugar Coconut Topping, a perfect blend of warm, spiced sweetness and crunchy decadence. Creamy whipped sweet potatoes, infused with hints of maple syrup, cinnamon, and nutmeg, form the velvety base of this dish, while a golden-brown topping of shredded coconut, chopped pecans, and buttery brown sugar adds a delightful crunch. Quick and easy to prepare, this showstopping casserole bakes to perfection in under 30 minutes, making it a crowd-pleasing side dish that's as comforting as it is flavorful. Perfect for Thanksgiving, Christmas, or any cozy gathering, this sweet potato casserole will have everyone coming back for seconds!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 large sweet potatoes
- 6 tablespoons unsalted butter
- 0.25 cups milk
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 cups all-purpose flour
- 0.5 cups light brown sugar
- 0.5 cups shredded coconut
- 0.5 cups chopped pecans
- 4 tablespoons melted butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with cooking spray or butter.
Peel the sweet potatoes and cut them into large chunks. Place them in a large pot filled with water and bring to a boil. Cook until the sweet potatoes are fork-tender, about 15-20 minutes.
Drain the sweet potatoes and transfer them to a large mixing bowl. Add the butter, milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
Use a hand mixer or potato masher to whip the sweet potatoes until smooth and creamy. Adjust seasoning if necessary. Spread the whipped sweet potato mixture evenly into the prepared baking dish.
In a medium bowl, prepare the topping by combining the flour, brown sugar, shredded coconut, and chopped pecans. Stir in the melted butter until the mixture forms a crumbly texture.
Sprinkle the topping evenly over the sweet potato mixture in the baking dish.
Bake the casserole in the preheated oven for 25-30 minutes, or until the topping is golden brown and bubbling. Remove from the oven and let it cool slightly before serving.
Serve warm and enjoy a perfect blend of creamy and crunchy textures in each bite!
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 20.6 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
