Sweet Potato Casserole

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Updated: 11/08/2013 11:36 am Published: 11/08/2013 11:34 am


·         Six sweet potatoes

·         One-half cup Garden Club Pineapple Preserves

·         One-third cup Hiland Half and Half

·         Two eggs

·         One-half cup brown sugar

·         One-quarter teaspoon ground ginger

·         One-half teaspoon salt

·         One teaspoon Griffin’s vanilla



·         Three tablespoons Shawnee Mills All Purpose Flour

·         One-quarter cup Hiland unsalted butter, softened

·         Three-quarters of a cup brown sugar

·         One cup chopped pecans

·         One-half cup Garden Club Pineapple Preserves

·         One cup sweetened flaked coconut, toasted



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 one-half cup pineapple preserves, half-and-half, eggs, one-half 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 two forks or a pastry cutter. Mix until you have coarse crumbs. Fold in half-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.


You can find more recipes on the MIO website, www.miocoalition.com, or download the free MIO iPhone app to find recipes, restaurants and more by visiting http://www.miocoalition.com/mioapp/.

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