Coconut Crumble Sweet Potatoes

  • Yield: 8 to 10 servings

"This is a great side dish to serve with ham. It's quick and easy, and my family likes the way it gives extra flavor to the already nutritious sweet potatoes I like to serve."


2 eggs
3cups cooked, mashed sweet potatoes, or one 40-ounce can sweet potatoes, rinsed, drained, and mashed
1/2cup granulated sugar
1/4cup sweetened condensed milk
2/3cup butter or margarine, melted
1teaspoon vanilla extract
1cup flaked coconut
1cup packed dark brown sugar
1/3cup all-purpose flour


  1. Preheat the oven to 375 degrees F. Grease an 8-inch-square baking dish.
  2. Place the eggs in a large bowl; beat well. Add the sweet potatoes, granulated sugar, condensed milk, 1/3 cup of the butter, and the vanilla; mix well. Spoon the mixture into the prepared baking dish.
  3. Combine the coconut, brown sugar, flour, and remaining 1/3 cup butter in a medium bowl. Stir with a fork until well blended. Sprinkle evenly over the sweet potato mixture.
  4. Bake, uncovered, for 35 to 45 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Let stand 15 minutes before serving.

Recipe by Kathleen Kechnie, Weatherford, Texas

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 461 other followers