I combined my two absolute favorite sweet potato casseroles in the world to create my own version for the holiday table. -Lisa Varner, El Paso, TX
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain.
- Place sweet potatoes in a large bowl; mash potatoes. Stir in sugar, pineapple, eggs, sour cream, orange peel, juice, butter and vanilla; transfer to a greased 13x9-in. baking dish. For topping, in a large bowl, mix coconut, pecans, brown sugar and flour. Add butter; mix until crumbly. Sprinkle over top.
- Bake, uncovered, 40-45 minutes or until heated through and topping is golden brown.
- Yield: 12 servings (1/2 cup each).
- Originally published as Sweet Potato, Orange & Pineapple Crunch in Taste of Home
- November 2015, p66
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