Tropical Sweet Potato Casserole for Oven or Slow Cooker Recipe

  • cooking spray
  • 2 (29 ounce) cans sweet potatoes, drained
  • 1 (20 ounce) can pineapple chunks, drained with juice reserved
  • 1 (15 ounce) can mandarin oranges, drained
  • 1/2 cup flaked coconut
  • 2 tablespoons margarine
  • 3/4 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons pumpkin pie spice, divided
  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13-inch casserole dish with cooking spray.
  2. Place sweet potatoes, pineapple, and mandarin oranges in 9×13-inch baking dish, sprinkle coconut on top.
  3. Melt margarine in a small bowl in the microwave, about 10 seconds. Combine melted margarine, brown sugar, vanilla extract, 1 tablespoon pumpkin pie spice, and enough reserved pineapple juice to make 1 cup. Stir sauce until brown sugar is dissolved, about 1 minute. Drizzle sauce over sweet potato mixture, sprinkle remaining 1 tablespoon pumpkin pie spice on top.
  4. Bake in the preheated oven until bubbling, about 1 hour.