This sweet potato casserole with a coconut, butter, brown sugar, and walnut topping is the perfect Thanksgiving dessert! It's been in my family for 5 decades, and it's so easy and delicious.
Peel and chop the sweet potatoes. Boil until very tender (about 15 minutes). Drain and set them aside to cool down.
Add the brown sugar, melted butter, milk, vanilla, and eggs to the cooled sweet potatoes.
Beat with a hand mixer until fluffy.
Spread the whipped sweet potato base into a casserole dish.
Melt the butter. In a bowl, mix the chopped walnuts (or pecans), shredded coconut, brown sugar, and melted butter. Mix well together.
Add the nut topping on top of the whipped sweet potatoes and spread evenly.
Bake the sweet potato casserole at 350 ℉ (177 ℃) for about 30 minutes.