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Nutrition Facts
Serving Size 1 (235g) Recipe makes 8 servings
Calories 764
Calories from Fat 347		(45%)
Amount Per Serving		%DV
	Total Fat 38.6g	59%
	Saturated Fat 20.3g	101%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 63mg		21%
Sodium 246mg		10%
Potassium 441mg		12%
Total Carbohydrate 106.6g		35%
	Dietary Fiber 3.9g	15%
	Sugars 89.3g
Protein 4.1g		8%
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Sweet Potato Crunch Casserole

Recipe #336881 | 1 hour | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ColCadsMom
Nov 13, 2008

There are many wonderful sweet potato casseroles on this site. After searching every way I knew how, I could find recipes with coconut, recipes with pineapple, and recipes with the pecan topping, but not a single one with all three. So here is the recipe my Mom has made for Holiday meals as long as I can remember. It is so sweet, my Dad sometimes saves it for dessert! This is NOT a light version! If you wish, use the drained pineapple juice and add a couple of Tablespoons of heavy cream or milk instead of 1/2 cup milk.

SERVES 8 (change servings and units)

Ingredients

3 cups sweet potatoes, peeled and cubed
2 cups sugar
1/2 cup milk
1/2 cup butter, melted
1 (8 ounce) can crushed pineapple, drained
4 ounces shredded coconut

Topping

1/2 cup butter, at room temperature
1/2 cup flour
1 cup brown sugar
1 cup pecans, chopped

Directions

1
Place potatoes in a large saucepan and cover with water. Boil 10 minutes or until tender. Drain well.
2
In a large bowl, beat potatoes with an electric mixer until smooth. Add Sugar, milk, butter, pineapple, and coconut.
3
Pour into ungreased 9 x 13 baking dish.
4
In another bowl, mix room temperature butter, flour, brown sugar, and chopped pecans. Crumble over sweet potato mixture.
5
Bake at 350 degrees for 30-40 minutes or until mixture is bubbly and topping is crisp and brown.