Sweet Potato, Orange, and Pineapple Crunch Casserole
A delicious sweet potato casserole with a crumble topping.
Yield: 8 servings
Calories: 621cal
Cost: $5
Materials
- 2 lbs. sweet potatoes baked until flesh is tender - instructions on baking your sweet potato are below
- ¾ cup sugar
- 1 8 oz. crushed pineapple drained
- 2 large eggs beaten
- ½ cup sour cream
- ½ tsp. orange peel grated
- ¼ cup orange juice
- ¼ cup melted butter
- 1 tsp. vanilla extract
Topping
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 cup brown sugar - packed
- ½ cup all-purpose flour
- ¼ cup melted butter
Instructions
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:
- Preheat the oven to 350 degrees
- Cool baked sweet potatoes, slice open and scoop out the sweet potato
- Transfer scooped out sweet potato to a large bowl
- Mash the sweet potatoes and add the rest of the ingredients
Topping
- Mix the topping ingredients together until crumbly
- Place the casserole mixture into a greased 13x9 baking dish, and sprinkle the topping mixture over the top.
- Bake for about 40 minutes
Notes
*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.
nutrition facts are only an estimate
Nutrition
Serving: 12g | Calories: 621cal | Carbohydrates: 81g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 188mg | Potassium: 597mg | Fiber: 7g | Sugar: 53g | Vitamin A: 16624IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 2mg