This recipe was given to me in the late 1980s by Diane Thornton in Jackson Mississippi. I have made it each year since, and when I bring it to gatherings people rave about it, so I bring it year after year. Some people say it’s more like a dessert than a side dish. All I know is that it’s a standby for me and always gets a nod.
- 1 (8 ounce) can crushed pineapple, drained
- 1/2 (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
- 1/3 cup milk
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 cup firmly packed brown sugar
- 1/3 cup butter, melted
- 1 cup finely chopped pecans
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-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.