Reviewed: Nov. 25, 2010

Made this and one other sweet potato casserole and this one was gone very early. Everyone loved it. I will definitely make this one again.

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Reviewer:

dcjlross

Reviewed: Apr. 11, 2010

when i saw this recipe i thought it looked great, and turns out it was! i made a few alterations, (butter x 1.5), (milk x 1.5), added around 100ml of whipping cream! I replaced the pecans with walnuts, personal preference, only put them on one side, but the coconut all over and 5 minutes before the end i removed from the oven and put on (0.5 x weight of nuts) in marshmellow on the side not already covered by nuts! Tasted and looked great! Thanks for a great meal idea!! =)

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Reviewer:

JohnnyBoy

Reviewed: Mar. 18, 2010

Love it! But didn't want to use the flaked coconut (kids won't eat it). So, I substituted coconut milk for whole milk and put in a generous splash of orange juice to make sure it wasn't dry. It was great! Wonderful coconut flavor and very moist and delicious. Have done with and without nuts and have added marshmallows. All are good, just depends on your taste. Enjoy! Also goes great with Caribbean Jerk spiced pork chops.

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Reviewer:

tntmomof4

Reviewed: Mar. 13, 2010

We loved this casserole, I did however make one change that made all the difference, and that was to add cinniman and a dash of allspice. The coconut and pecan addded just the right amount of crunch and sweetness. This will be on my table for sure at holiday time!

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Reviewer:

grandmaof24

Cooking Level: Expert

Reviewed: Feb. 2, 2010

This is really easy with a large can of sweet potatoes. Normally, I would say those are gross and I am a BIG FAN of baked sweet potatoes, but if it's holiday time, that would be a time saver. Also, I omitted the flour, and reduced butter to a simple pat and it was still great. Left the topping off my serving and put the yummy stuff on the rest of the family's. (I'm watching my calorie intake. Sweet potato and egg is not sinful at all and it was still YUMMY.) Cheap, simple, and delicious!

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Reviewer:

**zuzu**

Cooking Level: Intermediate

Home Town: Arkansas City, Kansas, USA

Living In: Moore, Oklahoma, USA

Reviewed: Jan. 3, 2010

LOVED IT! This was so much better than that typical marshmallow and over sugared sweet potato dish that is usually on the table for Thanksgiving. It was sweet, but not too sweet and the coconut added a little extra....well, FUN. LOVED IT and just might make it even if it's NOT Thanksgiving!

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Reviewer:

LeAnne

Cooking Level: Intermediate

Reviewed: Jan. 2, 2010

coconut is great with the sweet potatoes! yummy!

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Reviewer:

monica

Reviewed: Dec. 25, 2009

I served this with our Christmas dinner this year and people really responded to it. It looks great too with it's toasted coconut and pecan topping. For now this has taken over the sweet potato spot for future Holidays. So why the 4 stars? Well, I would have rated 4.5 if I had the option. I just felt the recipe was so close to perfect yet was missing a few notes. Once I had the mixture in the pan and before I added the toppings I added fresh ground cinnamon to the dish. Perhaps around a Tbsp. I think this made a big difference to what I could have ended up with. Even with the cinnamon I felt it was missing a vanilla note and perhaps something providing a touch of creaminess to the base. Maybe a touch of cream would have been all it needed. I am certainly looking forward to tuning this recipe to my personal taste. This one is a keeper! Much better than the traditional marshmallow topped variations.

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