Sweet Potato, Orange & Pineapple Crunch

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Sweet Potato, Orange & Pineapple Crunch Recipe

Sweet Potato, Orange & Pineapple Crunch Recipe photo by Taste of Home

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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

Prep: 35 min. Bake: 40 min.

12 servings

Prep: 35 min. Bake: 40 min.

12 servings

  • 2 pounds sweet potatoes, peeled and cubed (about 6 cups)
  • 3/4 cup sugar
  • 1 can (8 ounces) crushed pineapple, drained
  • 2 large eggs, lightly beaten
  • 1/2 cup sour cream or plain yogurt
  • 1/2 teaspoon grated orange peel
  • 1/4 cup orange juice
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter, melted

1/2 cup: 432 calories, 20g fat (9g saturated fat), 58mg cholesterol, 110mg sodium, 62g carbohydrate (45g sugars, 4g fiber), 4g protein.

  1. 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.
  2. 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 13×9-in. baking dish. For topping, in a large bowl, mix coconut, pecans, brown sugar and flour. Add butter; mix until crumbly. Sprinkle over top.
  3. 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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