I know, I’m jumping the gun a little on a Thanksgiving recipe already, but I couldn’t help it..this recipe is that good! Just bookmark this post for your Thanksgiving meal planning session and you’ll be set. Problem is, I think I’m addicted to sweet potatoes. I could eat them all day long! Not only do I love them around Thanksgiving, but I love them in pancakes, in cupcakes, in rolls, loaded with caramel on top, and pretty much I could just eat them by the spoonful. My friend gave me a new recipe for a sweet potato casserole that is my new favorite. It has the most amazing coconut, pecan crumble on top I had to share it with you…yes, on November 3rd 😉 Don’t get me wrong, I still love marshmallows on top of my sweet potatoes but I think this crumble has that beat. The crunch from the nuts and the coconut make for a buttery, sweet topping that goes perfectly with the sweet yams. I know it might be slightly premature, but I promise you will want to make these every week before Thanksiginvg gets here 😉
Sweet Potato with Coconut Pecan Crumble
4 large yams, cooked and mashed
1/2 c. brown sugar
1/2 c. half & half or cream
1/2 c. melted butter
1 t. vanilla
Pinch of salt
2/3 c. brown sugar
1/2 c. shredded coconut
1/4 c. melted butter
1 c. chopped pecans
1/3 c. flour
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Put the sweet potatoes into a large pot and cover with water. Bring to a boil and boil until sweet potatoes are fork tender. Once they are tender all the way through, drain the water from the pot and let them sit until you can handle them. Once they are no longer hot, peel the potatoes and place them in a mixing bowl. With a whisk attachment, whisk the potatoes until they are smooth. Add the brown sugar, eggs, vanilla, salt, half and half and butter and whip until fluffy.
Spray a 9x13 pan with cooking spray and pour the sweet potatoes into the pan. Spread until flat in the pan. If you don't want a super thick casserole, you can put it in two pans and freeze one for later.
Combine the topping ingredients together and spread the mixture over the top of the sweet potato mixture. Bake at 350 for 25 minutes.
*This recipe makes a large batch, you can put together two casseroles and freeze one for later if you prefer.
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