Praline crusted sweet potatoes

  • Prep:
  • Cook Time: 40 min
  • Total: 40 min
  • Serving: 8 People

This recipe takes sweet potatoes from ordinary to extraordinary with the addition of sweet coconut and chopped pecans.

Recipe courtesy of The Canned Food Alliance.


  • Vegetable oil spray
  • 1 can, 29-ounces, sweet potatoes in light syrup, drained
  • 1 cup packed brown sugar, divided
  • 3 large eggs, lightly beaten
  • 1 can, 5-ounces, evaporated fat free milk
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup chopped pecans
  • 1/3 cup canned sweetened flaked coconut
  • 1/4 cup all-purpose flour
  • 2 tablespoons soft margarine or butter, melted


  1. Heat the oven to 350 degrees F.
  2. Lightly coat a 9-inch square baking dish with vegetable oil spray.
  3. Mash the sweet potatoes in a large bowl with an electric mixer or a potato masher until smooth.
  4. Stir in 1/2 cup of the brown sugar, eggs, evaporated milk, and pumpkin pie spice; mix well.
  5. Spread into the baking dish; set aside.
  6. Combine the pecans, coconut, flour, remaining 1/2 cup brown sugar, and margarine in a medium bowl; mix well. Sprinkle evenly over the sweet potato mixture.
  7. Bake for 35 to 40 minutes, or until the top is browned and the center is just set.