Coconut Sweet Potato Casserole

These are a nice variation to normal spiced sweet potatoes. As someone who loves coconut, it was an unexpected flavor combination – sweet and creamy potatoes, rich coconut, and subtle hints of spice. This recipe is adapted from something I found on Wholefoods online.

  • 2 to 2.5 pds. sweet potatoes
  • Salt
  • 1/2 tsp. vanilla extract
  • 2 tbsp. light brown sugar
  • 1 tbsp. butter
  • 1/4 tsp. each allspice, cinnamon, and pumpkin pie spice
  • 1/2 cup coconut milk
  • Shredded coconut and mini marshmallows for topping
  1. Butter a 2 qt. baking dish or six ramekins, set aside.
  2. Preheat oven to 350 degrees.
  3. Scrub the potatoes, cut off ends and boil or steam until very tender.
  4. Remove from heat and peel when cool enough to handle.
  5. Put potatoes in large bowl and mash with salt, brown sugar, butter, spices, and coconut milk. Whip with a beater to make the mixture creamier, pull out any large potato “strands.”
  6. Spoon into baking dish and ramekins. Bake for 10 minutes; take out and cover with coconut and marshmallows, bake another 15 minutes until marshmallows are golden.
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One thought on “Coconut Sweet Potato Casserole

  1. grace December 6, 2009 / 12:35 PM

    i don’t usually top my sweet potatoes with marshmallows, but that’s only because i LOVE a crumbly, crisp-like topping. i wish i could have both. perhaps a half and half version would be best of all! regardless, it’s a lovely recipe. 🙂

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