Sweet Potato Coconut Casserole

Natalie Loop


This is a must have during holiday get togethers. My mother who doesn't cook much anymore is a big fan of sweet potatoes, yams these jewels are transformed into a creamy, delightful experience that will soon become a family requested side dish.

★★★★★ 1 vote
15 Min
45 Min


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2 1/2 lb
sweet potatoes (approx 5) peeled, cut into 1 inch pcs
3/4 c
coconut milk
1/2 tsp
grated lime zest, plus 2 tsp. lime juice
2 c
mini marshmallows
1/4 c
sweetened shredded coconut
pinch of coarse salt

How to Make Sweet Potato Coconut Casserole


  • 1Preheat oven to 375 degrees. In a large pot, cover sweet potatoes with cold salted water by 1 inch and bring to a boil. Reduce to a rapid simmer and cook until tender approx 10-12 mins.
  • 2Drain potatoes in a colander and let sit for 5 mins. Transfer to a food processor and process until smooth. Add coconut milk, lime zest and juice. Process until combined.
  • 3Transfer to a 2 Qt.baking dish. Top with marshmallows and coconut and bake until toasted and golden, about 20-30 mins.

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