Recipe courtesy of Andrea Strickland
This amazing sweet potato casserole, courtesy of our friend, Andrea, has been part of our Thanksgiving dinner for many years. Tender sweet potatoes, topped with crushed pineapple, make this a family favorite we know you’ll love.
Prep time: 10 minutes
Cook time: 1 hour
- 30 ounces canned cut sweet potatoes, drained
- 1/4 cup milk
- 1 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- Pinch of salt
- 3 large eggs, at room temperature
- 1/2 cup unsalted butter, melted, separated
- 1/4 cup all purpose flour
- 8 ounces canned crushed pineapple, undrained
Preheat oven to 350°F. Prepare a 8-by-8 inch baking dish by spraying it with cooking spray.
Place sweet potatoes in medium bowl and mash with potato masher or fork. Add milk, 1 cup sugar, vanilla and salt and mix well. Lightly beat 2 eggs and add to sweet potato mixture, incorporating well. Pour 1/4 cup melted butter into mixture and mix well. Pour sweet potato mixture into baking dish and set aside.
In a separate small bowl, combine remaining 1/4 cup melted butter, flour and 1/2 cup sugar. Lightly beat remaining egg and add to butter mixture. Add pineapple and mix well. Spoon pineapple mixture on top of sweet potato mixture, covering completely.
Place baking dish on baking sheet and bake until pineapple layer is solidified, about 1 hour. Remove from oven and let cool slightly.
ORANGE & FIELD TIP: Fresh sweet potatoes can be used in place of canned ones. To substitute them, peel the potatoes, cut them into chunks and boil them until they’re fork tender.