Southern Sweet Potato Casserole With Pecans

sweet potato casserole with pecans and shredded coconut.

5 from 8 votes

Southern Sweet Potato Casserole With Pecans

This Southern sweet potato casserole with pecans is a light and fluffy whipped sweet potato base, topped with butter, brown sugar, crushed pecans, and shredded coconut topping, then baked in the oven.

Servings:

Ingredients

Whipped Sweet Potato Base

3 lbs sweet potatoes
4 ounces salted butter
2 eggs
½ cup milk
½ cup brown sugar
1 teaspoon vanilla extract

Walnut or Pecan Topping

1 ½ cups chopped pecans or walnuts
1 ½ cups shredded sweetened coconut flakes
4 ounces salted butter
½ cup brown sugar

US Customary - Metric

Instructions

Whipped Sweet Potato Base

Peel and chop sweet potatoes. Boil on the stovetop until compltely tender.
Drain sweet potatoes and add to a mixing bowl. Allow sweet potatoes to cool so the eggs don't curdle when mixed in.
Add the melted butter, eggs, brown sugar, milk, and vanilla extract to the cooled sweet potatoes. Mix with a hand mixer until smooth. If needed, you can add more milk depending on the consistency of the sweet potato mixture.
Pour the whipped sweet potato mixture into a 9" x 13" baking dish.

Sugar and Nut Topping

Add melted butter, brown sugar, shredded coconut flakes, chopped pecans or walnuts to a bowl. Mix completely. Sprinkle the mixture evenly over the sweet potato layer.
Bake at 350 ℉ (177 ℃) for about 30 minutes.
Remove from the oven and allow to cool. Cut and serve.

Notes

Pecans can be used in place of walnuts.
Cook the potatoes until completely tender so you avoid having sweet potato lumps.
Storage: Store this sweet potato dessert in the fridge because it uses milk and eggs. It will last for about five days in an airtight container in the fridge.

Nutrition