Servings: 8 servings | Prep time: 10 minutes | Cooking time: 1h 10 minutes
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup Cool Runnings coconut milk
- 1/4 cup Cool Runnings brown sugar
- 2 tablespoons butter (or coconut oil for dairy-free)
- 1 teaspoon Cool Runnings ground cinnamon
- 1/2 teaspoon Cool Runnings ground nutmeg
- 1/2 teaspoon Cool Runnings vanilla extract
- Pinch of salt
- 1/2 cup shredded coconut (toasted)
- 1/2 cup chopped pecans or walnuts
- 1/4 cup brown sugar
- 2 tablespoons butter (melted)
Directions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
2. Boil the sweet potatoes in a large pot of salted water until they are tender, about 15-20 minutes. Drain and transfer to a large mixing bowl.
3. Mash the sweet potatoes until smooth, then add the coconut milk, brown sugar, butter, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Mix well until the ingredients are fully incorporated.
4. Spread the sweet potato mixture evenly into the prepared baking dish.
5. In a separate bowl, combine the shredded coconut, chopped pecans, brown sugar, and melted butter. Mix until the topping is well coated.
6. Sprinkle the topping evenly over the sweet potato mixture.
7. Bake for 25-30 minutes, or until the topping is golden brown and slightly crispy.
8. Let the casserole cool for a few minutes before serving to allow the flavors to meld.