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Sweet Potato Casserole with Coconut Pecan Topping

User Rating 5 Star Rating (2 Reviews)


sweet potato casserole with crunchy topping
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This is a tasty sweet potato casserole recipe, perfect for a holiday feast. It's baked with a crunchy brown sugar pecan and coconut topping.


  • 3 cups sweet potatoes, mashed
  • 1 cup granulated sugar
  • 1/4 cup butter
  • 3 eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • .
  • Topping:
  • 1 cup chopped pecans
  • 3/4 to 1 cup flaked coconut
  • 1 cup packed brown sugar
  • 1/2 cup flour
  • 1/4 cup butter


Combine mashed sweet potatoes, granulated sugar, 1/4 cup butter, eggs, vanilla, lemon juice, salt, cinnamon, and nutmeg; blend well.

Spoon the sweet potato mixture into a buttered 2-quart baking dish.

Mix topping ingredients until crumbly; sprinkle over casserole.

Bake at 350° for 30 minutes.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
year after year, Member roseyriveter

I have made this exact recipe for over ten years. It is more complicated than some, but the coconut and lemon juice add a touch that makes it simply better than the rest.

0 out of 0 people found this helpful.

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