Sweet Potato Casserole is a traditional Bermudan recipe for a classic sweet potato and coconut crumble. The full recipe is presented here and I hope you enjoy this classic Bermudan version of: Sweet Potato Casserole.
Combine the sweet potato, granulated sugar, coconut, raisins, eggs and the vanilla extract. Beat until smooth then add half the butter and the double cream. Spoon into the base of a large well-greased casserole dish.
Meanwhile make a topping by combining the brown sugar, nuts, flour and half the melted butter. Stir with a fork to combine then, using your fingers, scatter this over the top of the sweet potato mixture in the casserole. Transfer to an oven pre-heated to 180°C and bake for about 25 minutes or until the sweet potato mixture has cooked and the topping is a pale golden brown.
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