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Rating: 4.88 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

prep:
20 mins
cook:
30 mins
total:
50 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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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2011
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!! Read More
(33)
33 Ratings
  • 5 star values: 30
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/05/2011
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!! Read More
(33)
Rating: 5 stars
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. Read More
(17)
Rating: 5 stars
10/02/2011
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 pineapple and coconut. Overall an excellent side dish Read More
(15)
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Rating: 5 stars
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 tried it raved about it. The guests asked for take home containers and told me that they couldn't wait to warm it up for leftovers. I agree that it does taste like a dessert but it is a fabulous compliment to a meal. Thanks so much for sharing! Read More
(5)
Rating: 5 stars
09/26/2012
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. Read More
(4)
Rating: 5 stars
12/31/2012
Awesome alternative to the traditional candied yams. Read More
(1)
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Rating: 5 stars
11/28/2019
I have made this every year for the past 4 years for our Thanksgiving dinner. I have extended family requesting that I make it. I use unsweetened coconut, but otherwise follow the recipe exact. Read More
(1)
Rating: 5 stars
03/29/2015
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! Read More
(1)
Rating: 5 stars
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 twist on a basic sweet potato casserole! Read More
(1)