Toasted Coconut Sweet Potato Casserole
Just in time for the Holidays, this sweet potato casserole is sure to steal the show at any family gathering. Naturally sweet sweet potatoes are complimented with a delicious, lightly sweetened, coconut crunch topping. Enjoy as a side dish or even as a dessert!
If you’ve read this blog for any amount of time, you should know that I adore sweet potatoes. I love how versatile, delicious, and nutritious they are, not to mention the great tan you can acquire from consuming them too. Yes, I’ve learned you can obtain an orange glow from eating too (is that such a thing?) many sweet potatoes.
Leave it to me.
Anyways, sweet potatoes are super festive around this time of year. Out of my love for cooking, I offered to make something to go along with my parents’ Thanksgiving dinner. Naturally, this Thanksgiving, I decided to whip up a sweet potato dish. Instead of going the traditional sweet potato/ marshmallow route, I decided to take a risk and combine my beloved sweet potato with coconut. The result? Magic.
And here’s how to do it.
Ingredients
- 6 large sweet potatoes (baked and skins removed)
- 1 can coconut cream (use 1/2 cup of the cream- not the liquid!)
- 1/4 c. Coconut sugar*
- 1 tbsp. Maple syrup*
- 1 tsp. Cinnamon
- 1/4 c. Chopped pineapple tidbits
- 1/3 c. Unsweetened almond milk
- Dash of allspice
- Dash of salt
Topping
- 1 tbsp. Coconut oil
- 1/2 c. Shredded, unsweetened coconut flakes
- 1/3 c. Slivered almonds
- 2 Tbsp. Coconut sugar
Method
Bake sweet potatoes in an oven preheated at 400. Bake potatoes until soft. Remove from oven and cool completely. While potatoes are cooling, start making your topping by melting coconut oil in pan. Once melted, add coconut flakes, almonds, and coconut sugar to pan and toast on low until lightly browned. Turn heat off and remove from burner. Set aside.
Once potatoes are cooled, remove skins and put sweet potatoes into mixer. (I used my Kitchen Aid). Add rest of the ingredients and blend until sweet potato filling is completely smooth and creamy.
Place filling into baking dish (I used a glass pie tin) and top with prepared topping. Bake at 350 for 25-30 minutes or until sweet potato filling is slightly bubbling and hot.
Serve warm.
*Since sweet potatoes are naturally sweet on their own, I didn’t add too much sweetener to this recipe. Adjust as needed. (Which gives you full permission to taste test multiple times.) 😉
Questions of the Day
- What is your favorite way to eat sweet potatoes? –I usually prefer mine savory, but I loved this dish!
- Who else is a coconut fan?
- On a totally unrelated note, do you guys have any snow where you are?