Ingredients45 m servings 282 cals
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk yams, eggs, 1/2 cup butter, white sugar, coconut, milk, and vanilla together in a bowl until smooth; pour into a 9x13-inch baking dish.
- Stir pecans, brown sugar, butter, and flour together in a separate bowl until crumbly; sprinkle over the yam mixture.
- Bake in preheated oven until the topping is slightly browned, about 30 minutes.
Per Serving: 282 calories; 19.1 g fat; 27 g carbohydrates; 2.7 g protein; 54 mg cholesterol; 98 mg sodium. Full nutrition
ReviewsRead all reviews 10
Delicious. Brought to a family members thanksgiving gathering. Everyone commented on how good these were--even the hostess who doesn't eat sweet potatoes! I added 1teaspoon cinnamon, 1/4 teaspoo...
This is as the title says the best sweet potato casserole. Good hot or cold. This is good enough for dessert. A real keeper of a recipe.
Made this today for Thanksgiving 2016. Absolutely Awesome. 5 stars! I added 1 TBL of cinnamon and 1/4 top of nutmeg. It's definitely a keeper.
Love this! I was looking for a recipe like the one they make around where I grew up and this is almost as good. I left out the coconut though. I've made this several times now and have been told...
Best sweet potatoes ever! I baked the potatoes and then peeled them. I used half & half instead of milk. Everyone gave my casserole rave reviews.
I had planned to do a different recipe, but I forgot about my sweet potatoes in the oven and way over-baked them. I had no options but something mashed. And I'm so glad! This recipe turned out t...
Hands down best sweet potatoes I've ever had. I didn't change anything in this recipe & wouldn't! The coconut really adds great flavor.