Description
A creamy sweet potato casserole infused with coconut milk and crowned with a golden oat and candied pecan topping. This comforting holiday side blends silky sweetness and crunchy texture in every bite.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Boil sweet potato cubes in water for 15–20 minutes until tender, then drain.
3. Mash potatoes with coconut milk, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Spread the sweet potato mixture evenly in the prepared baking dish.
5. In a bowl, combine oats, flour, brown sugar, and melted butter until crumbly, then stir in candied pecans.
6. Sprinkle the oat-pecan topping over the sweet potato layer.
7. Bake for 25–30 minutes until the topping is golden and crisp.
8. Allow to cool for 10 minutes before serving to set the topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 5
- Protein: 4
- Cholesterol: 20
Keywords: coconut sweet potato casserole, oat topping casserole, holiday side dish, candied pecan topping, vegan sweet potato casserole, cream coconut potatoes