Ingredients
2 pounds sweet potatoes, peeled and cubed (about 6 cups)3/4 cup sugar1 can (8 ounces) crushed pineapple, drained2 large eggs, lightly beaten1/2 cup sour cream or plain yogurt1/2 teaspoon grated orange zest1/4 cup orange juice1/4 cup butter, melted1 teaspoon vanilla extractTOPPING:1 cup sweetened shredded coconut1 cup chopped pecans1 cup packed brown sugar1/2 cup all-purpose flour1/4 cup butter, melted
Preparation
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.
