Awesome Sweet Potato Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This recipe was given to me in the late 1980s by Diane Thornton in Jackson Mississippi. I have made it each year since, and when I bring it to gatherings people rave about it, so I bring it year after year. Some people say it's more like a desert than a side dish. All I know is that it's a standby for me and always gets a nod. Ingredients:
1 (8 ounce) can crushed pineapple, drained |
1/2 (14 ounce) bag flaked coconut, or more to taste |
3 cups cooked mashed sweet potatoes |
1 cup white sugar |
2 eggs |
1 teaspoon vanilla extract |
1/3 cup milk |
1/2 cup butter, melted |
1/3 cup all-purpose flour |
1 cup firmly packed brown sugar |
1/3 cup butter, melted |
1 cup finely chopped pecans |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.
3. Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.
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