Food, Facts & Fun

Sweet Potato Casserole

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Description:

Ingredients

6 sweet potatoes
1/2 cup Garden Club Pineapple Preserves
1/3 cup Hiland half and half
2 eggs
1/2 cup brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon Griffin's vanilla

Topping:

3 tablespoons Shawnee Mills all-purpose flour
1/4 cup Hiland unsalted butter, softened
3/4 cup brown sugar
1 cup chopped pecans
1/2 cup Garden Club Pineapple Preserves
1 cup sweetened flaked coconut, toasted

Instructions

1. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet lined with parchment or foil. Bake at 400 degrees for about an hour, until potatoes begin to ooze and are tender to the touch.

2. Let potatoes cool slightly before handling, then remove peel from potatoes.

3. In a mixing bowl, mix sweet potatoes until smooth. Add 1/2 cup pineapple preserves, half-and-half, eggs, 1/2 cup brown sugar, ginger, salt and vanilla.

4. Mix until thoroughly combined. Pour into a 9-by-13-inch baking dish.

5. In a medium bowl, combine flour, butter, brown sugar and pecans using 2 forks or a pastry cutter. Mix until you have coarse crumbs. Fold in 1/2 cup pineapple preserves and toasted coconut. Sprinkle on sweet potatoes, and gently spread to cover the top.

6. Bake uncovered at 350 degrees for 40 minutes or until bubbling. 

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