Sweet Potato Crunch Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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There are many wonderful sweet potato casseroles on this site. After searching every way I knew how, I could find recipes with coconut, recipes with pineapple, and recipes with the pecan topping, but not a single one with all three. So here is the recipe my Mom has made for Holiday meals as long as I can remember. It is so sweet, my Dad sometimes saves it for dessert! This is NOT a light version! If you wish, use the drained pineapple juice and add a couple of Tablespoons of heavy cream or milk instead of 1/2 cup milk. Ingredients:
3 cups sweet potatoes, peeled and cubed |
2 cups sugar |
1/2 cup milk |
1/2 cup butter, melted |
1 (8 ounce) can crushed pineapple, drained |
4 ounces shredded coconut |
1/2 cup butter, at room temperature |
1/2 cup flour |
1 cup brown sugar |
1 cup pecans, chopped |
Directions:
1. Place potatoes in a large saucepan and cover with water. Boil 10 minutes or until tender. Drain well.
2. In a large bowl, beat potatoes with an electric mixer until smooth. Add Sugar, milk, butter, pineapple, and coconut.
3. Pour into ungreased 9 x 13 baking dish.
4. In another bowl, mix room temperature butter, flour, brown sugar, and chopped pecans. Crumble over sweet potato mixture.
5. Bake at 350 degrees for 30-40 minutes or until mixture is bubbly and topping is crisp and brown.
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