Sweet Potato Pineapple Casserole

Remember me mentioning that really interesting recipe I really wanted to share from thanksgiving? Well, this is it! I put my own little twist on it, since I changed up the topping but I already tried my first bit and it tastes really good! This isn't your usual sweet potato casserole, this one has a sweeter, more tropical side with some crushed pineapple added. I know, it sounds strange, but trust me, somehow it really works well together.

Sweet Potato Pineapple Casserole
Servings: 1 9x13 inch pan   Prep Time: 30 minutes    Cook Time: 1 hour 30 minutes

Ingredients

•  4 cups sweet potato
• 1/2 cup white sugar
• 3 eggs
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 15 oz can of crushed pineapple.  

Topping:

• 1/2 cup packed brown sugar
• 3 tablespoons butter
• 1/2 cup chopped pecans
• 1 tsp cinnamon

Directions 

1. Preheat oven to 400F and poke the sweet potatoes with a fork. Put the sweet potatoes in the oven for about an hour, or until they are soft all the way through.
2. Reset the oven to 325F. Mash the sweet potatoes in a bowl and combine with the sugar, eggs, butter, milk and vanilla extract. 
3. Strain the crushed pineapple to get rid of excess liquid then mix in with the sweet potatoes. Transfer mixture to the 9x13 baking dish.
4. For the topping, combine the dry ingredients and cut in the butter and sprinkle over the top of the dish.
5. Bake in the oven for 30 minutes until done.

Enjoy!