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Coconut Spiced Sweet Potato Casserole Recipe

by Jeanette on November 18, 2010 · 4 Comments
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Coconut Spiced Sweet Potato Casserole

Coconut Spiced Sweet Potato Casserole

One of my childhood favorites for Thanksgiving was sweet potato casserole topped with toasted mini marshmallows, so when I came across a recipe that used a meringue topping instead of marshmallows for a sweet potato casserole, I knew I had to try it.

I added a tropical touch to the sweet potato casserole, using coconut milk, pineapple and ginger. Although I try to minimize sugar in my recipes, I decided that the meringue topping which requires sugar was still a better choice than store-bought marshmallows (a package I saw in the store contained artificial flavor and artificial color – Blue 1).

Here’s a recipe for a sweet potato casserole with a tropical twist:

Coconut Spiced Sweet Potato Casserole

Sweet Potato Casserole:

  • 6 cups sweet potatoes, peeled and cut into 2″ pieces
  • 2 tablespoons maple syrup
  • 1/2 cup light coconut milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 8-ounce can crushed pineapple, undrained
  • 1 1/2 tablespoons unsweetened shredded coconut
  • 1/2 cup toasted walnuts

Meringue Topping:

  • 2 large egg whites, at room temperature
  • 1/4 teaspoon salt
  • 1/4 cup organic cane sugar


  • Preheat oven to 350 degrees.
  • Place sweet potatoes in a large saucepan, and cover with water. Bring to a boil, then reduce heat and cook on medium-low until fork-tender, about 15 minutes. Drain well, and place in a large mixing bowl. Using an electric mixer, beat sweet potatoes until smooth. Add maple syrup, coconut milk, cinnamon, ginger, vanilla, and salt, and beat until well combined. Add pineapple and mix well.
  • Spread sweet potato mixture in a lightly oiled pie dish or square pan (or divide among ovenproof ramekins for an extra elegant presentation). Sprinkle coconut and walnuts on top of sweet potato casserole. Bake in oven for 25-30 minutes until warmed through. Remove from oven and set aside until ready to top with meringue.
  • Meanwhile, prepare meringue topping. Beat egg whites and salt in a medium bowl until soft peaks form. Slowly add sugar in a steady stream, while beating, until stiff peaks form.
Whip egg whites until stiff peaks form
  • Spoon or pipe meringue on top of sweet potato casserole. 
For a  fancier presentation, pipe meringue on top of sweet potatoes
  • Place sweet potato casserole on oven rack in top third of oven. Broil about 30 seconds, leaving the oven door partially open and watching carefully to prevent burning.  Meringue burns quickly!

More Recipes for Sweet Potatoes:
Inspired by Eating Well’s Sweet Potato Meringue Casserole 
Fat Free Vegan’s Sweet Potato Casserole
Kalyn’s Kitchen’s Spicy Crockpot Sweet Potatoes 

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  1. I'm on the fence about my feelings towards sweet potato casserole. One year I like it the next I don't. This is a take on the sweet potato casserole I've never heard of and I'm interested!

  2. I hope you give it a try. It's got a tropical twist, so it's different from most sweet potato casseroles.

  3. What is the calorie/fat/sugar content?

    • Cindy, unfortunately I did not calculate that for this recipe. You might be able to calculate that using one of the online calorie calculators.

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