Sweet potato casserole with coconut topping

14 Nov

A little note about ‘sweet potatoes’ in Senegal. I suggest buying patates douces and using a 2:1 ratio with carrots. And you can add some yellow and red food coloring if it makes them feel more authentic to you  🙂3 cups sweet potatoes, peeled, boiled, mashed
1 cup carrots, peeled, boiled, mashed
2 Tbsp butter
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla
1/4 cup sugar
1/2 cup brown sugar
1 cup coconut
3 tablespoon butter, melted

In a large mixing bowl, combine mashed sweet potatoes, margarine, eggs, milk, vanilla and sugar. Mix well. Spread into a greased 1 1/2-quart casserole.

Prepare the topping by mixing the coconut, brown sugar and butter. Sprinkle over the potatoes.

Bake at 350 degrees for 35-40 minutes, until potatoes are set and toppings browned and crispy.

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3 Responses to “Sweet potato casserole with coconut topping”

  1. Mark and Kendra November 6, 2008 at 10:10 am #

    This looks sooooooo good!

  2. smbt49 November 19, 2009 at 12:36 am #

    Hi! I am also an American, attempting my first Thanksgiving in France.I was wondering where you found brown sugar? I have been looking all over, and wondered if you use a substitute or if you know a particular store? I am in the south of France, but I imagine a major chain might share common stock.Thanks!Sara

  3. J. et K. November 19, 2009 at 8:25 am #

    Bonjour SaraHere are some tips for finding brown sugar (and all kinds of other American ingredients) in France:http://lyon-eats.blogspot.com/2007/10/grocery-list.htmlHappy Thanksgiving!

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