The Best Recipes: Awesome Sweet Potato Casserole

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Awesome Sweet Potato Casserole

"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
  • 1/2 (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
  • 1/3 cup milk
  • 1/2 cup butter, melted
  • 1/3 cup all-purpose flour
  • 1 cup firmly packed brown sugar
  • 1/3 cup butter, melted
  • 1 cup finely chopped pecans

Instructions :

Prep : 20M Cook : 16M Ready in : 50M
  • 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.

Notes :

  • 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.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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