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Candied Coconut Sweet Potatoes


These candied coconut sweet potatoes will be the star of your Thanksgiving table! Creamy sweet potatoes with a caramelized coconut topping. To. Die. For.


  • 4 cups mashed sweet potatoes (about 4 medium sweet potatoes or two 29-ounce cans, drained and rinsed)
  • 1/4 cup + 2 tablespoons granulated sugar
  • 6 tablespoons butter (no margarine), softened or melted
  • 2 eggs, beaten
  • 1/2 of a 14 ounce can Sweetened Condensed Milk (about 1/2 cup plus 2 tablespoons)
  • 1 teaspoon vanilla


  • If you’re feeling naughty you can double this part…
  • 1 cup brown sugar
  • 1 1/2 cups sweetened coconut flakes
  • 6 tablespoons melted butter


  1. Preheat oven to 350 degrees.
  2. Add sweet potatoes, sugar, butter, eggs, sweetened condensed milk, and vanilla to a bowl and mix with an electric mixer until creamy. Spread in a 9×13 pan.
  3. Mix topping ingredients together until everything is incorporated and sprinkle over sweet potatoes.
  4. Bake for 40-50 minutes until topping is golden brown.


  • You can make these a day ahead of time and then bake when ready!