Candied Coconut Sweet Potatoes
- 4 cups mashed sweet potatoes (4 medium sweet potatoes or about 2 large cans)
- 6 tablespoons sugar
- 6 tablespoons butter (no margarine), softened or melted
- 2 eggs, beaten
- ½ can sweetened condensed milk
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1 cup sweetened coconut flakes
- 6 tablespoons melted butter
If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40–60 minutes or until tender. Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl.
To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk and vanilla. Your butter should be soft enough to blend up easily, so microwave it before you add it to the bowl if you need to. You could mash it all up by hand, but an electric mixer works great. If you don’t like it completely pureed, mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks. Spread this mixture evenly into a 9-by-13-inch pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine and sprinkle evenly over the sweet potatoes in the pan.
Bake in a 350-degree oven for 40–50 minutes. It will be more or less depending on the size dish you use, and whether you double the topping. But the top should be nice and browned and bubbly, so just keep an eye on it.
Note: You can make these up to a day or two ahead of time. Just keep them well covered in the fridge and don’t put the topping on until just before baking.