Sweet Potato Crunch

Recipe View Prepare the Sweet Potatoes: Place sweet potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20-30 minutes. Drain, let cool slightly, and peel. (Time: 20-30 minutes)

Recipe View Preheat and Prep: Preheat oven to 325°F (165°C). Lightly grease a 9x13 inch casserole dish.

Recipe View Make the Base: In a large bowl, mash the cooked sweet potatoes with 1/3 cup (5 1/3 tablespoons) of butter and granulated sugar until smooth. (Time: 5 minutes)

Recipe View Incorporate Wet Ingredients: Using an electric mixer, beat in the milk, eggs, and vanilla extract until well combined and creamy. Pour half of the sweet potato mixture into the prepared casserole dish. (Time: 3 minutes)

Recipe View Create the Topping: In a separate bowl, combine brown sugar, coconut, pecans, and flour. Melt the remaining 3 tablespoons of butter and stir it into the dry ingredients until evenly moistened and crumbly. (Time: 7 minutes)

Recipe View Assemble the Casserole: Sprinkle half of the topping evenly over the sweet potato mixture in the dish. Pour the remaining sweet potato mixture over the topping, then sprinkle with the remaining topping. (Time: 4 minutes)

Recipe View Bake: Bake in the preheated oven until the topping is lightly browned and the casserole is set, about 1 hour. Let cool slightly before serving. (Time: 1 hour)