Posted by Jennie Tai / Thursday, November 8th, 2012
Food Desk Note: Welcome to our Thanksgiving reader recipe series. Our team of NoVA food enthusiasts submitted their favorite holiday recipes that we’ll feature throughout the month. Enjoy these dishes perfect for gatherings.
Toasted Coconut & Sweet Potato Casserole
Submitted by Jen Tabbal of Olive Oil and Chocolate
Growing up, my brother and I always looked forward to our Grandmother’s Sweet Potato Casserole at Thanksgiving. It wasn’t for the sweet potatoes, of course, which were canned and mixed with frozen orange juice concentrate, but for the toasted marshmallow topping.
Now, as an adult with a slightly more refined palette, I look forward to Thanksgiving dinner for the greatly improved version of this classic dish that a good friend introduced me to many years ago, and that has been a regular on our table ever since. The combination of light and creamy sweet potatoes plus the crunchy coconut crust makes an elegant and delicious dish. Don‘t expect any leftovers!
6 medium sweet potatoes
½ cup sugar
2 large eggs
¼ cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
3 tablespoons butter, softened
1 cup firmly packed brown sugar
1 cup chopped pecans
1 cup shredded coconut
1/3 cup all-purpose flour
Preheat oven to 400 degrees. Prick sweet potatoes several times with fork and bake for 45-60 minutes until soft. Set aside until cool enough to handle. Turn oven down to 350 degrees.
Remove peel from potato and in large bowl, combine sweet potatoes and next six ingredients.
With hand mixer, beat at medium speed until smooth.
Grease rectangular baking dish and pour sweet potato mixture into it.
In medium bowl, combine softened butter, brown sugar, pecans, coconut, and flour with fork. Spread mixture on top of sweet potato mixture.
Bake uncovered at 350 degrees for 35 minutes until top is lightly browned.
Jen lives in Vienna, VA where she collects cookbooks, watches too much food tv, and regularly tries out new recipes on her husband and two boys. She also writes the Olive Oil and Chocolate.
Reader Recipes have not been tested by Northern Virginia Magazine. For recipe questions, or if you would like to submit recipes for a future series, please email The Food Desk.
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