Coconut and Pineapple Sweet Potato Casserole
A cozy, lightly tropical casserole that blends creamy sweet potatoes with coconut milk, pineapple, and a hint of cinnamon. Simple to prepare, it makes a comforting side or a light dessert with a warm, homey finish.
Ingredients
- 4 cups mashed or steamed sweet potatoes
- 1 cup c coconut milk
- 1/2 cup pineapple chunks
- 2 tablespoons brown sugar
- 1 tablespoon butter or coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons shredded coconut
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a small baking dish or casserole dish.
- In a large bowl, mash or whip the sweet potatoes until smooth. Stir in the coconut milk, vanilla, cinnamon, and salt.
- Fold in the brown sugar and melted butter until everything is well combined and silky.
- Gently fold in the pineapple chunks and 1 tablespoon of shredded coconut.
- Pour the mixture into the prepared dish. Sprinkle the remaining shredded coconut on top.
- Bake for 25–30 minutes, until the top is lightly golden and the casserole is bubbling at the edges.
- Let it rest for about 10 minutes before serving. It thickens a bit as it cools.