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Awesome Sweet Potato Casserole

By: T Head

"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."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 9x13-inch baking dish

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

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.

Footnotes

Cook's Note
I always use fresh sweet potatoes that I have baked off in the oven ahead of time so they have plenty of time to cool. Be sure you put a pan under them in your oven because they tend to split and run everywhere and can really make a mess! I have never made this with canned yams, I'm not a fan, I guess it would work just as well.