Sweet Potato Casserole with Coconut Praline Topping
This mouthwatering casserole is so rich and decadent it's like eating dessert! Sweet Potatoes are baked up like a souffle, then a coconut, pecan & Corn Flake topping is added. It's a terrific side dish for holidays like Thanksgiving, Christmas or Easter.
Equipment
- 1 9x13" glass baking dish
- 1 nut chopper if nuts are not previously chopped
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 small mixing bowl
- 1 spatula to serve casserole
- 1 fork
- measuring cups
- measuring spoons
Ingredients
- 80 oz. can sweet potatoes or yams drained (two 40-ounce cans)
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1/4 cup unsalted butter softened almost to the point of melting (1/2 stick)
- 6 oz. can evaporated milk (or half of a 12-oz. can)
- 1 cup crushed Corn Flakes cereal (measure after crushing the cereal)
- 1/2 cup coconut
- 1/2 cup pecans chopped
- 1/4 cup unsalted butter melted (1/2 stick)
Instructions
- Place drained yams into a large mixing bowl.
- Mash potatoes with electric mixer until smooth.
- Add granulated sugar, evaporated milk, eggs and ½ stick butter (softened and almost melted), and blend together.
- Pour into a greased 9x13” glass baking dish.
- Bake at 400 degrees for 15 minutes.
- Topping: mix crushed cornflakes, pecans, coconut and ½ stick melted butter together in a small mixing bowl with a fork.
- Sprinkle evenly over top of sweet potatoes (yams).
- Bake another 15 minutes at 400 degrees or until topping starts to brown.
Notes
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 306kcalCarbohydrates: 51gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 42mgSodium: 121mgPotassium: 585mgFiber: 5gSugar: 25gVitamin A: 21755IUVitamin C: 4mgCalcium: 87mgIron: 2mg
Tried this recipe?Let us know how it was!