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.
Scale
Ingredients
Scale
- 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.