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David Venable's Sweet Potato
Pineapple Casserole



Sweet Potatoes

  • 16 large sweet potatoes, cut in half and quartered
  • 2 cups crushed pineapple, drained
  • 1 1/2 cups sugar
  • 6 tablespoons butter, melted
  • 4 eggs
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg


  • 1/2 cup brown sugar
  • 2 tablespoons butter, melted
  • 1/3 cup all-purpose flour
  • 1 cup pecans or walnuts, chopped


  1. Heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13-inch baking dish.
  2. In a large stock pot, boil sweet potatoes whole until soft (approximately 40 minutes).
  3. Remove skins. With a flat beater of an electric mixer, mix sweet potatoes, crushed pineapple, sugar, butter, salt, and spices. Stir in one egg at a time. Pour into baking dish.
  4. Mix topping ingredients together and sprinkle over top of casserole.
  5. Bake for 30 — 40 minutes.


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