Sweet Potato & Coconut Casserole
- Total Time: 60m
- Servings: 8
- Serving Size: 3/4 cup
- Level: Easy
- Calories: 230
6 medium sweet potatoes, peeled and cut into 1/2″ coins
1 cup siggi’s coconut yogurt
4 Tbs unsalted butter, divided
salt and pepper to taste
2 large eggs, beaten
1/4 cup unsweetened coconut flakes
1/2 cup pecans, chopped
2 Tbs brown sugar
1/4 cup all-purpose flour
Preheat the oven to 375*F
Place the sweet potatoes in a large pot and cover with 1 inch of cold, salted water. Bring to a boil and then reduce to a simmer. Cook until potatoes are fork tender, about 15 minutes; drain.
Mash sweet potatoes with siggi’s yogurt and 2 Tbs of butter. Season with salt and pepper to taste. Stir in beaten eggs and pour the sweet potato mixture into a buttered casserole dish or cast iron skillet.
In a medium bowl, using fingertips, combine the remaining 2 Tbs butter with coconut flakes, pecans, brown sugar, and flour. Season with a bit of salt and pepper and distribute evenly on top of the sweet potato mixture.
Bake for about 35-45 minutes, or until the top is golden brown.