This is our go-to Thanksgiving sweet potato casserole. I’ve been making it for over a decade and everyone always wants the recipe. I almost always make it with canned sweet potatoes, so it’s so easy too, which is a special boon during the holidays when all the cooking takes so much time and effort. It’s a refreshing alternative to the ubiquitous marshmallow sweet potato casserole you find at every Thanksgiving potluck. This one is a real keeper.
Praline Sweet Potatoes
- 1 (40-ounce) can of Sweet Potatoes or Yams, drained OR 4 to 5 cups of peeled, chopped and boiled fresh sweet potatoes or yams
- 1/2 cup chopped nuts (pecans or walnuts preferred)
- 1/2 cup shredded coconut
- 1/2 cup brown sugar
- 4 tablespoons melted margarine
Heat the oven to 350°. Drain the sweet potatoes and place them in a well-oiled 8-inch square or 9-inch round baking pan. Mash the potatoes with a fork until they are mostly level.
Meanwhile, in a small bowl combine the nuts, coconut, brown sugar and margarine. Mix with a fork until they are somewhat crumbly. Sprinkle this liberally over the sweet potatoes. Bake for about 30 minutes, or until the top is crispy and caramelized. Great for the holidays. Makes about 8 servings.
NOTE: When times are tough I have omitted the nuts and used a little more coconut (about 2/3-cup). It still turns out pretty good. I have also used home-cracked black walnuts and they are about the best tasting thing ever. Just be sure to pick out all of the shell pieces. They can do pretty severe damage to expensive dental work.