Sweet Potato Crunch Casserole

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.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 3 cups sweet potatoes , peeled and cubed
• 2 cups sugar
• ½ cup milk
• ½ cup butter , melted
• 1 (8 ounce) can crushed pineapple , drained
• 4 ounces shredded coconut

Topping

• ½ cup butter , at room temperature
• ½ cup flour
• 1 cup brown sugar
• 1 cup pecans , chopped

Directions:

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