Sweet Potato & Coconut Casserole

Total Time: 60m
Servings: 8
Serving Size: 3/4 cup
Level: Easy
Calories: 230

Holiday Side Dishes Diabetes Friendly Vegetarian

Ingredients

6 medium sweet potatoes, peeled and cut into 1/2″ coins
1 cup siggi’s coconut yogurt
4 Tbs unsalted butter, divided
salt and pepper to taste
2 large eggs, beaten
1/4 cup unsweetened coconut flakes
1/2 cup pecans, chopped
2 Tbs brown sugar
1/4 cup all-purpose flour

Nutrition Facts per serving

Calories 230, Protein 5g, Total Fat 14g, Saturated Fat 6g, Cholesterol 60mg, Sodium 210mg, Total Carbohydrates 21g, Sugars 7g

Preparation

Preheat the oven to 375*F

Place the sweet potatoes in a large pot and cover with 1 inch of cold, salted water. Bring to a boil and then reduce to a simmer. Cook until potatoes are fork tender, about 15 minutes; drain.

Mash sweet potatoes with siggi’s yogurt and 2 Tbs of butter. Season with salt and pepper to taste. Stir in beaten eggs and pour the sweet potato mixture into a buttered casserole dish or cast iron skillet.

In a medium bowl, using fingertips, combine the remaining 2 Tbs butter with coconut flakes, pecans, brown sugar, and flour. Season with a bit of salt and pepper and distribute evenly on top of the sweet potato mixture.

Bake for about 35-45 minutes, or until the top is golden brown.