Awesome Sweet Potato Casserole

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 397 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup white sugar
• ½ cup butter, melted
• ⅓ cup milk
• ⅓ cup butter, melted
• 1 cup finely chopped pecans
• ⅓ cup all-purpose flour
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup firmly packed brown sugar
• ½ (14 ounce) bag flaked coconut, or more to taste
• 3 cups cooked mashed sweet potatoes

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.