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Ingredients
| sweet potatoes (mashed): 3 cups (peeled and cubed) |
| granulated sugar: 2 cups |
| 2% milk: 1/2 cup |
| salted butter: 1/2 cup (melted) |
| crushed pineapple: 1 8oz can (drained) |
| coconuts: 4 oz (shredded meat) |
| salted butter: 1/2 cup (at room temperature) |
| all-purpose flour (unsifted): 1/2 cup |
| light brown sugar (packed): 1 cup |
| pecans: 1 cup (chopped) |
Sweet Potato Crunch Casserole
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- Place potatoes in a large saucepan and cover with water. Boil 10 minutes or until tender. Drain well.
- In a large bowl, beat potatoes with an electric mixer until smooth. Add Sugar, milk, butter, pineapple, and coconut.
- Pour into ungreased 9 x 13 baking dish.
- In another bowl, mix room temperature butter, flour, brown sugar, and chopped pecans. Crumble over sweet potato mixture.
- Bake at 350 degrees for 30-40 minutes or until mixture is bubbly and topping is crisp and brown.