Change up that boring sweet potato casserole dish this year. The coconut and condensed milk in this sweet, buttery dish is sure to be a hit with family and friends alike!

Candied Coconut Sweet Potatoes

4 cups sweet potatoes, mashed (about 4 medium sweet potatoes or 2 [29-oz.] cans, drained) – $2.39
6 Tbsp sugar – $0.11
6 Tbsp butter – $0.36
2 eggs, beaten – $0.22
7 oz. sweetened condensed milk (half of a 14-oz. can) – $0.66
1 tsp vanilla – $0.03

Topping

1 cup brown sugar – $0.36
1 1/2 cup sweetened coconut flakes – $0.49
6 Tbsp melted butter – $0.36

 

Directions:

1. If using fresh sweet potatoes, wash each potato, prick with a fork and bake at 400 degrees for 40–60 minutes, or until tender. Once cooled, cut in half and scoop potato flesh into a large bowl. If using canned potatoes, simply drain. Add potatoes to a large bowl.

2. Preheat oven to 350 degrees. Add sugar, butter, eggs, sweetened condensed milk and vanilla to sweet potatoes. Mix by hand or with an electric mixer until well incorporated. Spread in a 9″x13″ pan.

3. For the topping, combine brown sugar and coconut, then pour melted butter over and combine.  Sprinkle evenly over potatoes.

4. Bake for 40–50 minutes or until top is brown and bubbly. You can also bake in individual ramekins—just lower the baking time to 30 minutes.

Serves: 6–8

Total Cost: $4.98