Sweet potatoes are combined with a tropical blend of coconut and pineapple in a sweet-enough-for-dessert side dish. An easy pecan crumble topping makes this casserole extra special.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
397 Calories
Recipe Instructions
Step 1
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 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.
Step 3
Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.
Ingredients
2 eggs
1 teaspoon vanilla extract
1 cup white sugar
1 cup finely chopped pecans
1 (8 ounce) can crushed pineapple, drained
1 cup firmly packed brown sugar
3 cups cooked mashed sweet potatoes
0.5 cup butter, melted
0.33333334326744 cup milk
0.33333334326744 cup all-purpose flour
0.33333334326744 cup butter, melted
0.5 (14 ounce) bag flaked coconut, or more to taste
