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