Sweet Potato, Orange, and Pineapple Crunch Casserole

Sweet Potato Casserole

5 from 1 reviews

A delicious sweet potato casserole with a crumble topping.


  • 2 lbs. of sweet potatoes baked until flesh is tender – instructions on baking your sweet potato are below
  • 3/4 cup of sugar
  • 1 can (8 oz.) crushed pineapple, drained
  • 2 large eggs, beaten
  • 1/2 cup of sour cream
  • 1/2 tsp. grated orange peel
  • 1/4 cup of orange juice
  • 1/4 cup of melted butter
  • 1 tsp. vanilla extract


  • 1 cup of flaked coconut
  • 1 cup of chopped pecans
  • 1 cup of brown sugar – packed
  • 1/2 cup of all-purpose flour
  • 1/4 cup of melted butter


Baking your sweet potatoes:

  • I like to cut a slit in the top of my potatoes
  • Place them on a baking sheet
  • Bake at 425 degrees for about 45 minutes or until potato is tender
  • To check this, insert a fork. If the fork easily goes all the way through the flesh, it’s probably tender enough

Casserole Filling: 

  1. Preheat the oven to 350 degrees
  2. Cool baked sweet potatoes, slice open and scoop out the sweet potato
  3. Transfer scooped out sweet potato to a large bowl
  4. Mash the sweet potatoes and add the rest of the ingredients


  1. Mix the topping ingredients together until crumbly
  2. Place the casserole mixture into a greased 13×9 baking dish, and sprinkle the topping mixture over the top.
  3. Bake for about 40 minutes


*If you purchase cubed sweet potato that’s already peeled and cubed for you, you can boil the sweet potato cubes to soften them instead of baking them.

Crumb Topping:

About mid-way through baking and occasionally from there, check on your crumb topping. If it is getting too brown, cover the top with foil and continue to bake.