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    You are in: Home / Recipes / Sweet Potato Crunch Casserole Recipe
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    Sweet Potato Crunch Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    ColCadsMom's Note:

    There are many wonderful sweet potato casseroles on this site. After searching every way I knew how, I could find recipes with coconut, recipes with pineapple, and recipes with the pecan topping, but not a single one with all three. So here is the recipe my Mom has made for Holiday meals as long as I can remember. It is so sweet, my Dad sometimes saves it for dessert! This is NOT a light version! If you wish, use the drained pineapple juice and add a couple of Tablespoons of heavy cream or milk instead of 1/2 cup milk.

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    1. 1
      Place potatoes in a large saucepan and cover with water. Boil 10 minutes or until tender. Drain well.
    2. 2
      In a large bowl, beat potatoes with an electric mixer until smooth. Add Sugar, milk, butter, pineapple, and coconut.
    3. 3
      Pour into ungreased 9 x 13 baking dish.
    4. 4
      In another bowl, mix room temperature butter, flour, brown sugar, and chopped pecans. Crumble over sweet potato mixture.
    5. 5
      Bake at 350 degrees for 30-40 minutes or until mixture is bubbly and topping is crisp and brown.

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    Nutritional Facts for Sweet Potato Crunch Casserole

    Serving Size: 1 (235 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 764.4
    Calories from Fat 347
    Total Fat 38.5 g
    Saturated Fat 20.2 g
    Cholesterol 63.1 mg
    Sodium 246.9 mg
    Total Carbohydrate 106.6 g
    Dietary Fiber 3.8 g
    Sugars 89.3 g
    Protein 4.1 g

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