Ingredients
Equipment
Method
Directions
- Start by peeling and cubing the sweet potatoes. Place them in a large pot and cover with water. Bring the water to a boil and cook the sweet potatoes until they are tender, about 15-20 minutes. Drain and let them cool slightly.
- Once the sweet potatoes are cooled, transfer them to a mixing bowl. Add the cubed butter, granulated sugar, milk, vanilla extract, and eggs. Use a whisk or potato masher to blend everything until smooth and creamy.
- Preheat your oven to 350°F (175°C). Pour the sweet potato mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- In a separate bowl, combine the brown sugar, chopped pecans, melted butter, and optional coconut and flour. Mix until the ingredients are well combined and crumbly. Sprinkle this mixture evenly over the sweet potato base.
- Place the dish in the preheated oven and bake for 30-35 minutes or until the topping is golden brown and the casserole is heated through. You’ll know it’s ready when the delicious aroma fills your kitchen!
- Once baked, remove the casserole from the oven and let it sit for a few minutes before serving. This will help the layers set a bit. Scoop out generous portions and watch as your guests delight in every bite!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a dairy-free option, use coconut oil and almond milk.
- To make it gluten-free, replace flour with a gluten-free blend or omit it.