Crunchy Sweet Potato Casserole

You'll love this twist on traditional sweet potato casserole.

Weekly Newsletter

The best of The Saturday Evening Post in your inbox!

SUPPORT THE POST

Crunchy Sweet Potato Casserole

Crunchy Sweet Potato
Crunchy Sweet Potato

(Makes 6 to 8 servings)

  • 2 pounds (6-8) sweet potatoes
  • 1/3 cup butter or margarine
  • 1/2 cup honey or molasses (unsulfured)
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/3 cup chopped pecans
  • 1/3 cup shredded coconut
  • 2 tablespoons unbleached flour
  • 2 tablespoons melted butter

Peel, halve, and boil potatoes in lightly salted water until soft. Drain well. Mash with potato masher or electric beater. There should be 4 cups mashed potatoes. Beat in butter, 2 tablespoons honey or molasses, beaten eggs, and milk. When well blended, spread mixture into lightly buttered 11/2-to-2-quart casserole.
Stir together pecans, coconut, and flour. Add rest of honey or molasses and melted butter. When well blended, spread mixture over sweet potatoes. Bake 1 hour at 325 F.

Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook,  © The Saturday Evening Post Society. All rights reserved.

Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now

Your email address will not be published. Required fields are marked *