Best Sweet Potato Orange Pineapple Crunch Recipes

SWEET POTATO, ORANGE & PINEAPPLE CRUNCH

Sweet Potato, Orange & Pineapple Crunch image

I combined my two absolute favorite sweet potato casseroles in the world to create my own version for the holiday table. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

2 pounds sweet potatoes, peeled and cubed (about 6 cups)
3/4 cup sugar
1 can (8 ounces) crushed pineapple, drained
2 large eggs, lightly beaten
1/2 cup sour cream or plain yogurt
1/2 teaspoon grated orange zest
1/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla extract
TOPPING:
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup butter, melted

Steps:

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, until tender, 10-15 minutes. Drain., Place sweet potatoes in a large bowl; mash potatoes. Stir in sugar, pineapple, eggs, sour cream, orange zest, 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., Bake, uncovered, until heated through and topping is golden brown, 40-45 minutes.

Nutrition Facts : Calories 432 calories, Fat 20g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 110mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 4g fiber), Protein 4g protein.

SWEET POTATO, ORANGE & PINEAPPLE CRUNCH RECIPE

Sweet Potato, Orange & Pineapple Crunch Recipe image

I combined my two absolute favorite sweet potato casseroles in the world to create my own version for the holiday table. -Lisa Varner, El Paso, TX

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

2 pounds sweet potatoes, peeled and cubed (about 6 cups)
3/4 cup sugar
1 can (8 ounces) crushed pineapple, drained
2 large eggs, lightly beaten
1/2 cup sour cream or plain yogurt
1/2 teaspoon grated orange peel
1/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla extract
TOPPING:
1 cup flaked coconut
1 cup chopped pecans
1 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup butter, melted

Steps:

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.
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.
Bake, uncovered, 40-45 minutes or until heated through and topping is golden brown.
Yield: 12 servings (1/2 cup each).
Originally published as Sweet Potato, Orange & Pineapple Crunch in Taste of Home
November 2015, p66
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