Diane Thornton gave me this awesome sweet potato casserole recipe in the late 1980s 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 dessert than a side dish. All I know is it's a standby for me and always gets a nod.
Ingredients
- 3 cups cooked mashed sweet potatoes
- 1 cup white sugar
- 1 can crushed pineapple , 8 ounce
- 0.5 bags flaked coconut , 14 ounce
- 0.5 cups unsalted butter , melted
- 0.33 cups milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup firmly packed brown sugar
- 1 cup finely chopped pecans
- 0.33 cups all-purpose flour
- 0.33 cups unsalted butter , melted
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
-
2
Beat sweet potatoes, white sugar, pineapple, coconut, 1/2 cup melted butter, milk, eggs, and vanilla extract together in a large bowl until smooth; pour into the prepared pan and set aside. Combine brown sugar, pecans, flour, and 1/3 cup melted butter in a separate bowl; sprinkle over sweet potato mixture.
-
3
Bake in the preheated oven until casserole is bubbly and topping is browned, about 30 minutes.
Nutrition Facts
Per serving
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