The Pioneer Woman Tasty Kitchen
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Candied Coconut Sweet Potato Casserole

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Level: Easy

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Description

Side dish, breakfast, midnight snack, anyway you decide to eat this it will make you happy.

Ingredients

  • FOR THE TOPPING:
  • 1-½ cup Shredded Sweetened Coconut
  • ½ cups All-purpose Flour
  • ½ cups Sugar
  • ½ cups Brown Sugar
  • ⅓ cups Butter, Softened
  • FOR THE POTATOES:
  • 4 cups Cooked Sweet Potatoes (for 4 Cups You'll Need About 4 Medium Potatoes)
  • 2 whole Eggs
  • 2 Tablespoons Butter, Softened
  • ½ cups Applesauce
  • ⅔ cups Sweetened, Condensed Milk
  • 1 teaspoon Vanilla
  • ½ teaspoons Kosher Salt

Preparation

You can make these a day or two ahead of time by keeping them covered in the fridge and not putting the coconut topping on until just before baking.

In a medium-sized bowl combine the coconut, flour, sugars and softened butter and mix until all ingredients are well incorporated. Set aside.

Combine the cooked potatoes in a large bowl with the eggs, 2 tablespoons of butter, applesauce, sweetened condensed milk, vanilla and salt. Using a potato masher, work the ingredients together until you have a smooth mixture.

Spread the potatoes into a 9×13″ or equivalent sized baking dish. If you are going to bake them later, cover the dish with plastic wrap and put it into the fridge until you are ready. If you are going to make them now, top with the coconut mixture.

Bake at 350 F for about 40-50 minutes. The potatoes should be bubbly and the topping browned when done.

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