Thanksgiving may be over, but you can still savor the flavor of sweet potatoes year long. Sweet potatoes are a versatile ingredient and can be used in many recipes from pies to enchiladas. This warm and cozy Sweet Potato Coconut Casserole takes some preparation, but we promise it'll be a dish you'll want to make again. Enjoy!
4 large sweet potatoes (about 3 pounds)
½ cup canned coconut milk
1 teaspoon cinnamon
¾ teaspoon fine sea salt, divided
½ cup chopped pecans
½ cup unsweetened shredded or flaked coconut
⅓ cup all-purpose flour
- Preheat oven to 400℉. Lightly oil a 9 or 10” square baking dish.
- Place potatoes directly on oven rack with a sheet pan on the rack below to catch drips. Bake until tender, 45-60 minutes. When cool enough to handle, scoop out flesh and transfer to a large bowl or food processor. Mash or process until smooth. Mix in ½ cup sugar, coconut milk, 3 tablespoons coconut oil, eggs, cinnamon, and ½ teaspoon salt. Scrape into baking dish.
- In a medium bowl combine ½ cup sugar, 3 tablespoons coconut oil, pecans, coconut, flour, and ¼ teaspoon salt. Mix until crumbly and sprinkle over potatoes.
- Loosely cover baking dish with foil and bake 30 minutes. Remove foil and bake until browned, 10 minutes more. Cool 10 minutes before serving.