Granny's Alabama Sweet Potatoes

Heather Hacker


I've never liked sweet potatoes. My son's great grandmother made these when he was little and insisted I try them. Unlike most casseroles, they have a hint of coconut that isn't overpowering and I love them. Everyone else seems to also. They have become a staple in our home on holidays now and remind me of what a sweet, wonderful, warm woman my son's granny was.

pinch tips: How to Shuck, Cook, and Cut Corn



As many that get to the pan before it's gone


1 Hr


30 Min


4 c
mashed hot sweet potatoes ( i actually just use 3 or 4 large potatoes)
2 stick
real butter
1 can(s)
coconut ( i use flake and just throw in a handful)
1 tsp
vanilla extract
1 c
brown sugar packed
1/2 c
white sugar
eggs beaten
1 c
crushed corn flakes
1 c
chopped pecans

Directions Step-By-Step

Boil sweet potatoes until they are soft. Peel and mash while they are still hot. In a large bowl, Mix potatoes, 1 stick of butter (cut it into cubes and it will melt nicely), coconut, beaten eggs, vanilla, 1/2 cup of the brown sugar and the white sugar.
In a separate bowl, melt the other stick of butter and add the remaining brown sugar, the chopped pecans, and the corn flakes. Mix well. Note: I double this step because I really like the crunchy stuff.
Grease a 9x13 baking dish with butter or spray or whatever you like to use. I use a casserole dish and butter. Put in potatoes. Layer crunchy topping on top of the potatoes and bake at 325 until bubbly and golden brown. Usually about 30 minutes.

About this Recipe