Coconut Sweet Potato Casserole

Last year around the end of October, I had made a few sweet potatoes and added in a half a can of coconut milk that I had leftover. OhMyGoodyGoodness, it was amazing. The way the sweet potatoes blended with the coconut milk were seriously delicious. A few days later, I got a new email from Jessica over at How Sweet Eats with this recipe for Lightened up Sweet Potato Casserole, which blended sweet potatoes and coconut milk. I thought that recipe would be a great addition for my Thanksgiving menu last year, and it was truly a hit with everyone. Even the kids liked it! I am definitely making it again this year for turkey day.

I changed up her recipe just slightly because I am not a huge fan of maple syrup and I didn’t have wheat pastry flour. Instead I added some crushed pineapple to the recipe which gave it nice sweet tangy flavor. This recipe is amazing and has a delicious coconut pecan topping. It is by far the best sweet potato casserole I have ever had. Like I have been saying a lot this week, if your looking for something a little different to add to your Thanksgiving menu next week, this one’s for you!

I made this the day before, covered it in foil and stored it in the refrigerator until I was ready for it on Thanksgiving Day.

**This is gluten free if you substitute a gluten free all purpose baking flour and gluten free oats.

Coconut Sweet Potato Casserole

For the Sweet Potatoes:

  • 2 pounds sweet potatoes, peeled and cubed (about 4 large potatoes)
  • 2 tablespoons brown sugar
  • 1/3 cup crushed pineapple
  • 1/3 cup canned coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 tablespoons butter, softened

Peel and chop sweet potatoes into 1 1/2 inch cubes. Add potatoes to a pot and fill with cold water, then bring it to a boil. Cook until potatoes are fork tender, about 20 minutes or so, then drain.

To the bowl of an electric mixer (or a large bowl, using a hand mixer), add sweet potatoes. Add all of the remaining ingredients – sugar, pineapple, spices, salt, vanilla extract, coconut milk and butter – and mix on low speed until combined; then on medium speed for another 1-2 minutes, until potatoes are whipped. Spread in an oven-safe pan or dish. I used a 12 3/4″ x 10 3/8″ aluminum casserole pan and it was the perfect size. I always use those for Thanksgiving so that I can toss them out (into the recycle bin) later.

Oatmeal Coconut Pecan Crumble Topping

  • 1/2 cup whole pecans, chopped
  • 1 1/2 tablespoons brown sugar
  • 1/4 cup flaked coconut
  • 1 tablespoon flour
  • 1/4 cup old-fashioned oats
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 2 tablespoons butter, softened
  • 1 – 1.5 cups mini marshmallows

Combine oats, flour, pecans, coconut, spices and salt in a bowl and mix to combine. Add in the butter, and use your hands to completely moisten the mixture and combine it together. I chose to make a row of this crumbly mixture and then a row of mini marshmallows.

Bake at 375 degrees for 20-25 minutes, or until crumble is golden and marshmallows are gooey.

This entry was posted in Appetizers, Dessert, Dinner, Gluten-Free, Lunch, Recipes, Sides, Toppings, Vegetables, Vegetarian. Bookmark the permalink.

6 Responses to Coconut Sweet Potato Casserole

  1. Pingback: Sweet Potato Casserole with Coconut Pecan Crumble | Fructose Free Me

  2. Donna says:

    I made this for Thanksgiving dinner and it was amazing! I made a few tweaks, Thanks for the terrific recipe! Everyone loved it.

  3. Heather says:

    What temperature did you bake this at?

    • Heather, thank you for your question. I didn’t even realize I left out the temperature, it is 375 degrees. This is so delicious, sometimes I make this in an individual size portion for dinner. I hope you will like it too!

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