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Coconut Spiced Sweet Potato Casserole Recipe

November 18, 2010 by Jeanette 8 Comments

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Coconut Spiced Sweet Potato Casserole is a tropical twist on traditional 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).

This sweet potato casserole is made with a tropical twist. Pineapple, coconut milk and coconut flakes make me think of my favorite place – Hawaii.

Try making this coconut spiced sweet potato casserole for Thanksgiving as an alternative to the traditional sweet potato casserole with marshmallows on top.

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Coconut Spiced Sweet Potato Casserole

Course Side Dish
Keyword Thanksgiving
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 286 kcal

Ingredients

Sweet Potato Casserole

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

Meringue Topping

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

Instructions

  1. Preheat oven to 350 degrees.

  2. 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.

  3. 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.

  4. 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.

    Coconut Spiced Sweet Potato Casserole
  5. Spoon or pipe meringue on top of sweet potato casserole. 

    Coconut Spiced Sweet Potato Casserole
  6. 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!

Nutrition Facts
Coconut Spiced Sweet Potato Casserole
Amount Per Serving
Calories 286 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Sodium 398mg17%
Potassium 581mg17%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 23g26%
Protein 5g10%
Vitamin A 18890IU378%
Vitamin C 6.8mg8%
Calcium 66mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this Coconut Spiced Sweet Potato Casserole, you might also like:

Sweet Potato Casserole with Praline Topping

Sweet Potato Casserole with Praline Topping - this is a really special sweet potato casserole for Thanksgiving and the holiday season. Roasted sweet potatoes and sweet spices add lots of flavor and the praline topping is amazing!

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Filed Under: healthy choices, Holidays, side dishes, Thanksgiving, Uncategorized, vegetables, vegetarian Tagged With: sweet potato casserole, sweet potatoes, thanksgiving

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Comments

  1. Pretend Chef says

    November 19, 2010 at 9:34 am

    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!

    Reply
  2. Jeanette says

    November 19, 2010 at 12:08 pm

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

    Reply
  3. Cindy says

    November 23, 2014 at 6:48 am

    What is the calorie/fat/sugar content?

    Reply
    • Jeanette says

      November 23, 2014 at 12:20 pm

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

      Reply
  4. jessica says

    November 26, 2015 at 12:12 pm

    Hello this looks great. Just wondering what the serving size is please?

    Reply
    • Jeanette says

      November 29, 2015 at 9:54 pm

      Serving size is your preference, but I would say 1/2 cup – 3/4 cup a person.

      Reply
  5. Dawn says

    December 13, 2015 at 2:22 pm

    Dear Jeannette, Thank you for this wonderful recipe. I made your coconut spice sweet potato casserole for Thanksgiving. As I cannot have gluten, dairy or eggs, I chose to use marshmallow for the topping. Everyone loved it. I would like to make this for our work Christmas party. But one of my coworkers is allergic to pineapple . Could you make any recommendations on what I can substitute the pineapple with?

    Thank you .

    Reply
    • Jeanette says

      December 13, 2015 at 10:25 pm

      Dawn – thanks so much for trying this recipe and for your feedback. Perhaps you could substitute applesauce for the pineapple. It would add some sweetness and moisture similar to the pineapple.

      Reply

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