Sweet Potato Casserole with Coconut-Macadamia Topping
By Marge Perry & David Bonom- Cuisine: American
- Course: Side Dish
INGREDIENTS
- All Purpose Flour
- coconut extract
- Egg
- heavy cream
- Macadamia nuts
- Packed brown sugar
- rolled oats
- Sea salt
- Sweet potato filling
- Sweet potatoes
- sweetened coconut flakes
- Topping:
- unsalted butter
- Vanilla Extract
DIRECTIONS
- Preheat the oven to 375°F. Lightly oil a 9-inch square-baking dish.
- Combine the sweet potatoes with enough water to cover by 2-inches in a large saucepan over medium-high heat. Bring to a boil and cook until the potatoes are very tender, 12-15 minutes. Drain and transfer to a large bowl.
- .Meanwhile, combine the cream, sugar, butter, vanilla extract, coconut extract, egg and salt in a bowl. Add mixture to the potatoes and beat with an electric mixer on medium until smooth. Transfer to the prepared baking dish.
- For the topping combine the flour, coconut flakes, oats, nuts and sugar in a bowl. Add the butter and work it into the flour mixture with your fingers until you can form it into clumps. Sprinkle the mixture over the sweet potatoes.
- Bake in the center of the oven, covered, for 20 minutes. Uncover the casserole and bake until heated through and the top is browned, about 20-22 minutes longer. Let stand 10 minutes before cutting.