Recipes Side Dish Casseroles Sweet Potato Casserole Recipes Sweet Potato Streusel Casserole with Coconut 5.0 (23) 22 Reviews 4 Photos Sweet potatoes have been a holiday staple for many years and score 101 next to the regular white potato. Combining them with a coconut streusel topping is simply a divine union! This is the ultimate favorite holiday recipe not only for my immediate family, but hands down, my dad's too! I'm sure you'll receive a 5-star rating! Submitted by lvscoffee7 Updated on November 27, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 4 4 Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 12 Yield: 1 9x11-inch dish Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings cooking spray 2 large sweet potatoes, peeled and chopped ¾ cup white sugar ½ cup milk 2 eggs ⅓ cup butter, cubed 1 teaspoon vanilla extract Streusel Topping: 1 cup chopped pecans 1 cup sweetened flaked coconut ¾ cup lightly packed brown sugar ½ cup all-purpose flour ⅓ cup butter, melted Directions Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray. Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use. Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish. Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture. Bake in the preheated oven until topping is browned, 20 to 30 minutes. Cook's Notes: You can make this dish ahead of time. Just cover and refrigerate until you're ready to bake it. Allow the casserole to come to room temperature, then bake for 20 to 30 minutes. Use fresh rather than canned sweet potatoes. Editor's Note: Please note the differences in ingredient amounts and servings size when using the magazine version of this recipe. I Made It Print 77 home cooks made it! Nutrition Facts (per serving) 384 Calories 20g Fat 50g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 384 % Daily Value * Total Fat 20g 25% Saturated Fat 9g 46% Cholesterol 59mg 20% Sodium 152mg 7% Total Carbohydrate 50g 18% Dietary Fiber 4g 14% Total Sugars 32g Protein 4g 9% Vitamin C 2mg 2% Calcium 62mg 5% Iron 1mg 7% Potassium 369mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.