-
-
My review
Awesome Sweet Potato Casserole
Teri Sosler Head
"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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 397 calsOriginal recipe yields 16 servings (1 9x13-inch baking dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 397 calories; 23.8 g fat; 45.5 g carbohydrates; 3.9 g protein; 49 mg cholesterol; 123 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 23Most helpful
Most positive
Least positive
Newest
4/5/2011
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!!
11/24/2011
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.
10/2/2011
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...
11/24/2012
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...
9/26/2012
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.
11/26/2015
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...
3/29/2015
I've made this recipe twice already and plan to make it again this Easter! It is delicious and everyone loves it!!! Plus it's easy to make!
11/16/2014
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...