Crispy Sweet Potato Casserole

Crispy Sweet Potato Casserole

A delightful and crispy sweet potato casserole perfect for gatherings, featuring a creamy sweet potato base topped with a crunchy coconut and pecan mixture.

Ingredients

• 4 medium sweet potatoes
• 1/3 cup butter
• 1/2 cup white sugar
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans
• 1/4 cup flour

Method

1. Start by placing your sweet potatoes in a spacious pot filled with salted water. Bring the water to a vigorous boil. Once boiling, lower the heat to medium-low and let the potatoes simmer until they are tender enough to be pierced with a fork, which should take about 20 to 30 minutes. After they're cooked, drain the potatoes and peel off their skins.
2. While the sweet potatoes are simmering, preheat your oven to 325°F (165°C).
3. In a large mixing bowl, mash the cooked sweet potatoes along with 1/3 cup of softened butter and sugar until the mixture is well blended. Next, add in milk, eggs, and vanilla extract, then use an electric mixer to whip everything together until it's smooth and creamy. Transfer half of this mixture into a greased 9x13-inch baking dish.
4. For the crunchy topping, mix together brown sugar, shredded coconut, chopped pecans, and flour in another bowl. Add in 3 tablespoons of melted butter and stir until all the dry ingredients are nicely coated. Sprinkle half of this crunchy mixture over the sweet potato layer in the baking dish.
5. Gently pour the rest of the sweet potato mixture on top of the first layer, and then finish by evenly distributing the remaining crunchy topping over the entire surface.
6. Bake in the preheated oven for around 1 hour, or until the casserole is thoroughly cooked and the topping achieves a beautiful golden brown color.