Candied Coconut Sweet Potato Casserole

sweet potato casserole coconut no marshmallows recipe

This sweet potato casserole replaces a coconut topping for the classic marshmallows. From Deborah Brogden of Brogden’s Produce, who was featured in our monthly Farmer’s Plate profile in The News & Observer.

4 cups mashed sweet potatoes (4 medium sweet potatoes or 2 (40-ounce) cans sweet potatoes

6 tablespoons sugar

12 tablespoons melted butter, divided

2 eggs, beaten

7 ounces (1/2 a can) sweetened condensed milk

1 teaspoon vanilla

1 cup brown sugar

1 cup sweetened coconut flakes

If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil-lined rimmed baking sheet in the oven. Cook for 40 to 60 minutes or until tender. Once cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. Reduce heat to 350 degrees. If using canned sweet potatoes, drain out liquid and add to a mixing bowl.

Add sugar, 6 tablespoons melted butter, eggs, sweetened condensed milk and vanilla to the sweet potatoes in the mixing bowl. Mash up with a spoon or fork until it is the consistency you prefer. Spread evenly into a 9-inch-by-13-inch baking dish.

Make the topping: combine brown sugar, coconut and remaining melted butter in a small bowl and stir well to mix. Sprinkle over top of sweet potatoes.

Bake in a 350-degree oven for 40-50 minutes.

Yield: 16-20 servings.

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Deborah Brogden of Brogdens Produce in her greenhouse, Thursday, Oct. 22, 2015. Brogden runs the Creedmoor farm with her husband, Ronnie.

Deborah Brogden of Brogdens Produce in her greenhouse, Thursday, Oct. 22, 2015. Brogden runs the Creedmoor farm with her husband, Ronnie.

sweet potato casserole coconut no marshmallows recipe