Awesome Sweet Potato Casserole

Awesome Sweet Potato Casserole

Made  times
Teri Sosler Head 7

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 397 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Most helpful
Most positive
Least positive

This was a great hit at my home that includes a very picky husband. i doubled the recipe and it was gone in 2 days! I didn't make any changes and followed the recipe exactly turned out AWESOME!!

It tasted fantastic. I made it almost exactly. I used a 20oz can of crushed pineapple but I pressed the liquid out and I just sprinkled some plain brown suger on top.

This was sooo good. Your absolutly right it taste like a desert. My husband ate it as a desert with a glass of milk. I would cut back on the sugar, just because theres enough sugars from the pin...

Absolutely wonderful! I didn't change a thing and it was delicious! I make sweet potato casseroles frequently and this has to be my all time favorite. I made it for Thanksgiving and everyone who...

This sweet potato casserole was really good. I only used half of the amount of white sugar, and I substituted shredded sweetened coconut for the flaked.

OMG, I think I died and went to heaven! Made it exactly as is, except I substituted macadamia nuts for pecans, which made sense given the coconut and pineapples in the base. What a wonderful t...

Awesome alternative to the traditional candied yams.

I made this for Thanksgiving and got great reviews. It is very sweet but amazing. I also used tht 20 oz can of pineapple and half white sugar and half brown. Fantastic.

I've made this recipe twice already and plan to make it again this Easter! It is delicious and everyone loves it!!! Plus it's easy to make!

Other stories that may interest you