📖 Instructions

1. **Step 1: Prep Your Sweet Potatoes.** Begin by preheating your oven to 375°F (190°C). Carefully peel all your sweet potatoes. Once peeled, cut them into roughly 1-inch uniform cubes. This helps them cook evenly. Place the cubed sweet potatoes into a large pot and cover them with cold water. Make sure there’s at least an inch of water above the potatoes.
2. **Step 2: Cook the Sweet Potatoes.** Bring the pot of sweet potatoes to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let them simmer for about 15-20 minutes. You’re looking for them to be fork-tender, meaning a fork should easily slide into the potato without resistance. Don't overcook them, or they'll get too watery.
3. **Step 3: Drain and Mash.** Once tender, very carefully drain the sweet potatoes completely in a colander. Let them sit in the colander for a minute or two to allow any excess steam to escape. Transfer the hot, drained sweet potatoes to a large mixing bowl. Using a potato masher, or an electric mixer on low speed, mash them until they're smooth and lump-free. For an extra creamy texture, you can even use a food processor for a few pulses.
4. **Step 4: Prepare the Base.** To the mashed sweet potatoes, add the melted unsalted butter, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir all these ingredients together with a rubber spatula until everything is well combined and the mixture is smooth and fragrant. Give it a little taste test – you might want to adjust the sugar or spices slightly to your preference. Remember, it should be sweet but balanced.
5. **Step 5: Assemble the Casserole.** Lightly grease a 9x13 inch baking dish with butter or cooking spray. Pour the sweet potato mixture into the prepared baking dish and spread it out evenly using your spatula. Ensure the top is relatively flat for an even topping.
6. **Step 6: Make the Toasted Coconut Topping.** In a small saucepan, melt the additional unsalted butter over medium heat. Once melted, add the shredded unsweetened coconut, light brown sugar, and a pinch of salt. Stir continuously with a whisk or rubber spatula. Cook for 3-5 minutes, or until the coconut turns a beautiful golden brown and smells fragrant. This is where you need to be vigilant – coconut can burn very quickly! Keep stirring and don't walk away.
7. **Step 7: Add Topping and Bake.** Carefully spoon the toasted coconut mixture evenly over the sweet potato base in the baking dish. Gently spread it out, covering the entire surface. Place the baking dish into your preheated 375°F (190°C) oven. Bake for 25-30 minutes, or until the casserole is heated through and the topping is golden brown and slightly crispy. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.
8. **Step 8: Cool and Serve.** Once baked to perfection, remove the casserole from the oven. Let it cool for about 10-15 minutes before serving. This cooling time allows the casserole to set slightly and the flavors to meld beautifully. Serve warm and enjoy the delicious blend of creamy sweet potato and crunchy toasted coconut! My family usually dives right in, often with a spoon, it's that good.