Sweet Potato Casserole with Coconut

By llbowles

Ingredients

• 3 lbs sweet potatoes, peeled and cut into 1-inch pieces
• Kosher salt
• 1 cup sweetened shredded coconut
• 1/2 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1/2 cup granulated sugar
• 1/3 cup whole milk
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 3 large eggs
• 1 teaspoon pure vanilla extract

Preparation

Step 1

Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain the potatoes and return them to the pot. Meanwhile, heat oven to 325. In a small bowl, combine the coconut, brown sugar, pecans, and 1/2 teaspoon salt. Add the granulated sugar, milk, butter, eggs, vanilla, and 1/2 teaspoon salt to the potatoes and mash until smooth. Transfer the mixture to an 8-inch square or another shallow 2-quart baking dish and sprinkle with coconut mixture. Bake until heated through (tent loosely with foil if the top browns too quickly), 30 to 35 minutes.