“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 desert than a side dish. All I know is that it's a standby for me and always gets a nod.” - by T Head
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch baking dish
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 397 cal
- 20%
- Fat
- 23.8 g
- 37%
- Carbs
- 45.5 g
- 15%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"This was a great hit at my home that includes a very picky husband. i doubled the recipe and it was gone in 2 days! I didn't make any changes and followed the recipe exactly turned out AWESOME!!..." See more"
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