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.


★★★★★ 3 votes

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
  • 3
    eggs beaten
  • 1 c
    crushed corn flakes
  • 1 c
    chopped pecans

How to Make Granny's Alabama Sweet Potatoes


  1. 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.
  2. 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.
  3. 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.

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