I have a large bag of organic sweet potatoes that needed to be used up, so I thought I would make a healthier sweet potato casserole to use with dinner. When I ran short on time, I decided to jazz up the baked sweet potatoes with a pecan, coconut crumble rather than make the casserole.
Normally, our family isn’t huge on sweet potatoes, but both Munchkin and D gave these baked sweet potatoes two thumbs up. I liked that they were not only easy to make but also healthier than a traditional sweet potato casserole all while tasting delicious.
To prepare the sweet potatoes, scrub them to remove any dirt and cut off the ends. While you’re prepping the sweet potatoes, preheat the oven to 400 degrees. Prior to placing the sweet potatoes in the oven, prick them with a fork several times. Bake for 1 to 1.5 hours until fork tender.
While the sweet potatoes bake, finely chop the pecans. In a bowl, mix together the chopped pecans, unsweetened shredded coconut, and sugar (or honey).
When the sweet potatoes are fork tender, remove them from the oven. Cut the sweet potatoes in half and sprinkle the pecan mixture over the sweet potatoes. Bake for an additional 10 minutes.
Remove from the oven and top with a pat of butter. I like to use salted butter as the salt pairs well with the sweet of the potato.
A delicious, healthy twist on an old favorite - baked sweet potatoes with a pecan and coconut crumble.
Ingredients
- 4-5 medium sweet potatoes
- 1/4 cup chopped pecans
- 1/4 cup unsweetened shredded coconut
- 1/4 cup coconut sugar (or honey)
Instructions
- Bake for 1 to 1 1/2 hours until fork tender.
- Mix together the chopped pecans, unsweetened shredded coconut, and sugar (or honey)
- Cut the sweet potatoes in half and sprinkle pecan mixture over the sweet potatoes.
- Bake for 10 minutes.
- Remove from oven and top with a pat of butter.
