Rating: 5 stars
33 Ratings
  • 5 star values: 30
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
16
Yield:
1 9x13-inch baking dish
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

  • 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.

Nutrition Facts

397 calories; protein 3.9g; carbohydrates 45.5g; fat 23.8g; cholesterol 49.1mg; sodium 123.4mg. Full Nutrition
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