Sweet Potato, Orange & Pineapple Crunch

8-10
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"Great for Thanksgiving"

Original recipe yields 8-10 servings
OK
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (266.1 g)
  • Calories 559.3
  • Total Fat - 28.3 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 87.6 mg
  • Sodium - 45.8 mg
  • Total Carbohydrate - 72.8 g
  • Dietary Fiber - 5.8 g
  • Sugars - 48.3 g
  • Protein - 8.4 g
  • Calcium - 84.4 mg
  • Iron - 4.7 mg
  • Vitamin C - 29.8 mg
  • Thiamin - 0.2 mg

Step 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.

Step 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 13x9-in. baking dish. For topping, in a large bowl, mix coconut, pecans, brown sugar and flour. Add butter; mix until crumbly. Sprinkle over top.

Step 3

Bake, uncovered, 40-45 minutes or until heated through and topping is golden brown.

Tips & Variations


No special items needed.

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