Ingredients
For the Sweet Potato Filling:
3 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup heavy cream
1/3 cup packed brown sugar
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 egg, lightly beaten
1 teaspoon sea salt
For the Topping:
1/2 cup all purpose flour
1/2 cup sweetened coconut flakes
1/3 cup rolled oats
1/4 cup macadamia nuts
1/4 cup packed brown sugar
1/4 cup cold unsalted butter, cut into small dice
Directions
- Preheat the oven to 375°F. Lightly oil a 9-inch square-baking dish.
- Combine the sweet potatoes with enough water to cover by 2-inches in a large saucepan over medium-high heat. Bring to a boil and cook until the potatoes are very tender, 12-15 minutes. Drain and transfer to a large bowl.
- Meanwhile, combine the cream, sugar, butter, vanilla extract, coconut extract, egg and salt in a bowl. Add mixture to the potatoes and beat with an electric mixer on medium until smooth. Transfer to the prepared baking dish.
For the Topping:
- combine the flour, coconut flakes, oats, nuts and sugar in a bowl. Add the butter and work it into the flour mixture with your fingers until you can form it into clumps. Sprinkle the mixture over the sweet potatoes.
- Bake in the center of the oven, covered, for 20 minutes. Uncover the casserole and bake until heated through and the top is browned, about 20-22 minutes longer. Let stand 10 minutes before cutting.