Sweet Potato, Orange and Pineapple Crunch Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1 cup packed brown sugar
- 1/4 cup butter melted
- 1/4 cup orange juice
- topping:
- 3/4 cup sugar
- 1/2 teaspoon grated orange peel
- 1 can (8 ounces) crushed pineapple drained
- 1/2 cup sour cream or plain yogurt
- 2 pounds sweet potatoes peeled and cubed (about 6 cups)
- Carbohydrate 42.0495537306394 g
- Cholesterol 112.902916692578 mg
- Fat 19.3004218795453 g
- Fiber 3.82569103491823 g
- Protein 5.63183086967312 g
- Saturated Fat 8.32297340277703 g
- Serving Size 1 1 serving (166g)
- Sodium 3705.93476909624 mg
- Sugar 38.2238626957212 g
- Trans Fat 1.39469611812111 g
- Calories 355 calories
Directions Preheat oven to 350degrees. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; 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 Nutritional Facts 1/2 cup equals 432 calories, 20 g fat (9 g saturated fat), 58 mg cholesterol, 110 mg sodium, 62 g carbohydrate, 4 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
