Awesome Sweet Potato Casserole

Awesome Sweet Potato Casserole

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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."
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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

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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.


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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 love candied yams but my husband likes casserole I made it for him, really and had no intention of having any. Normally, I'm a substitutions kind of girl but I made this dish as it is out of s...

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