This a family tradition handed down from a former coworker, Rachel. We have it every Thanksgiving and Christmas. Big hit with the family.

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
16
Yield:
1 9x13-inch casserole
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, transfer to a large bowl, and allow to cool.

  • Mash potatoes to a smooth consistency with a fork or potato masher. Mix in raisins, coconut, sugar, 1/2 cup melted butter, eggs, and vanilla extract until well combined. Transfer potato mixture into a 9x13-inch baking dish.

  • Mix together 1/2 cup melted butter, brown sugar, flour, and pecans in a bowl until moist and the mixture clumps together; sprinkle over potato mixture.

  • Bake in the preheated oven until topping is golden brown, about 30 minutes.

Nutrition Facts

355 calories; protein 3.9g; carbohydrates 43.7g; fat 19.6g; cholesterol 51mg; sodium 152.2mg. Full Nutrition
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