Description
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.
Ingredients
- 1 (8 ounce) can crushed pineapple, drained
- ½ (14 ounce) bag flaked coconut, or more to taste
- 3 cups cooked mashed sweet potatoes
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup milk
- ½ cup butter, melted
- ⅓ cup all-purpose flour
- 1 cup firmly packed brown sugar
- ⅓ cup butter, melted
- 1 cup finely chopped pecans
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 16