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


  • 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


  1. Preheat 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.
  2. Drain 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.
  3. Transfer 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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