RECIPE COLLECTION
“SWEET POTATO COCONUT CASSEROLE” IS IN:
NEXT RECIPE:  TENNESSEE PUMPKIN PIE

SWEET POTATO COCONUT CASSEROLE 
3 cups sweet potatoes, mashed
1 1/2 cups sugar
4 eggs, beaten
1 teaspoon vanilla
1 teaspoon dark rum (optional)
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
pinch of salt
2 1/2 cups milk
1 stick butter
1 cup flaked coconut (optional)

Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.

Beat eggs well and combine with milk. If using coconut, add to milk. Slowly add milk to sweet potatoes, stirring until well mixed.

Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.

Bake at 400°F until firm and lightly browned.

Submitted by: CM

recipe reviews
Sweet Potato Coconut Casserole
 #13788
 Lisa Serrano says:
Incredible! Nontraditional. Must try!
   #56914
 Linda (Alabama) says:
THE BEST TASTING CASSEROLE EVER! The addition of toasted coconut and pecans is what makes this casserole not only different, but fabulous! Everyone at Christmas lunch said "Keep THAT recipe" "You could serve this any time" "Don't tell my mom, but this is the best I've ever had". Truly, it's wonderful. I made a day ahead, just took it out of the fridge and cooked about 5 minutes longer because it was cold to start.
   #136685
 Laurie Sticht (Washington) says:
I was brave and made this recipe for the first time for Thanksgiving dinner (I've learned to trust recipes submitted by 'CM'), and everyone asked me for the recipe... it was very tasty! It doesn't taste too sweet, or too 'covered up' for a sweet potato casserole!

 

Recipe Index