Ingredients
16
16 servings
- •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 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.
Nutritional Facts
Per 16 servings
- Calories: 397
- Carbohydrate: 46g
- Fat: 24g
- Fiber: 4g
- Protein: 4g
- Sugar: 32g
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