Sweet Potato Casserole
Everyone who tastes this casserole will want to know what makes it so special. The secret ingredients, pineapple preserves and toasted coconut, make all the difference.
Ingredients
- 6 Triple S Sweet Potatoes
- 1/2 cup Garden Club Pineapple Preserves
- 1/3 cup Hiland Half and Half
- 2 Hansens eggs
- 1/2 cup brown sugar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon Griffins Vanilla
- Topping:
- 3 tablespoons Shawnee Mills All-Purpose Flour
- 1/4 cup Hiland Unsalted Butter, softened
- 3/4 cup brown sugar
- 1 cup chopped Miller Pecan Co. Pecans
- 1/2 cup Garden Club Pineapple Preserves
- 1 cup sweetened flaked coconut, toasted
- 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.
- Let potatoes cool slightly before handling, then remove peel from potatoes.
- 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.
- Mix until thoroughly combined. Pour into a 9-by-13-inch baking dish.
- 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.