Excellent as a side dish or a dessert, this casserole style sweet potato favorite combines sweet with savory. Cooked and mashed potatoes are mixed with buttermilk, granulated sugar, unsalted butter, pure vanilla extract, and 2 large beaten eggs. Sweet potato mixture is spooned into a prepared baking dish, topped with a coconut and pecan topping and baked until golden brown on top.
Cook’s Notes:
Just prior to cooking the potatoes, rinse with cold water, scrub with vegetable brush and peel. Chop into ½”-cubes, add to lightly salted boiling water and boil 15 minutes, or until fork tender. Drain potatoes into colander, transfer to large mixing bowl to cool. Mash with potato masher or back of fork.
Baked Sweet Potatoes with Vanilla, Brown Sugar, and Coconut
Ingredients:
3 cups cooked and mashed Sweet Potatoes
1/2 cup Granulated White Sugar
1/4 cup Buttermilk
1/3 cup melted Unsalted Butter
1 teaspoon Pure Vanilla Extract
2 Large Eggs, beaten
Topping:
1 cup Flaked Coconut
1 cup packed Brown Sugar
1/3 cup All-Purpose Flour
1/4 cup melted Butter
1/3 cup chopped Pecans
Preparation:
1. Preheat oven to 375 F.
2. Grease 8-inch square pan with butter.
3. Add mashed potatoes, sugar, buttermilk, melted butter, vanilla extract and beaten eggs to large mixing bowl.
4. Mix well with hand or stand mixer.
5. Spoon sweet potato mixture into prepared pan.
Topping:
1. Combine flaked coconut, brown sugar, flour, melted butter, and chopped pecans to medium bowl.
2. Stir to combine. Sprinkle over sweet potatoes.
3. Bake 25-30 minutes or until golden brown.
