Sweet Potato Streusel Casserole Recipe with Coconut & Pecans

Ingredients

• cooking spray
• 2 large sweet potatoes, peeled and chopped
• 0.75 cup white sugar
• 0.5 cup milk
• 2 eggs eggs
• 0.33 cup butter, cubed
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup sweetened flaked coconut
• 0.75 cup lightly packed brown sugar
• 0.5 cup all-purpose flour
• 0.33 cup butter, melted

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch casserole dish with cooking spray.
2. Place sweet potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low, and simmer until tender, about 15 to 20 minutes. Drain and measure out 3 cups of sweet potatoes; return them to the pot. Save the remaining sweet potatoes for another recipe.
3. Using an electric mixer, combine white sugar, milk, eggs, cubed butter, and vanilla extract with the sweet potatoes until smooth. Pour the mixture into the prepared casserole dish.
4. In a bowl, mix together pecans, coconut, brown sugar, flour, and melted butter until evenly combined and crumbly. Sprinkle this mixture evenly over the sweet potato base.
5. Bake in the preheated oven until the streusel topping is golden brown, approximately 20 to 30 minutes.

Nutrition

• Calories: 384 kcal
• Fat Content: 20 g
• Fiber Content: 4 g
• Sugar Content: 32 g
• Sodium Content: 152 mg
• Protein Content: 4 g
• Cholesterol Content: 59 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g