Sweet Potato Coconut Casserole

Surprise! It’s another sweet potato dish! As I mentioned in our last post, we’re working through a huge basket of sweet potatoes from our CSA box.  Luckily they last a while, so we haven’t been eating them for every meal (many of them though!).

If you are looking for a good last minute Christmas dish, this sweet potato casserole is a winner.  We really liked the combination of coconut and sweet potato flavors and the dish is really easy to make.  It is also not overly sweet like other sweet potato casserole dishes that we’ve had in the past. 

We wish you all an enjoyable and relaxing holiday season!  We are looking forward to lots of good food with family and friends.  We’re going to be taking a break for the holidays from posting, but will be back in full force in 2012!

Sweet Potato Coconut Casserole

This recipe yields a casserole that fills a 9-inch pie pan.  If you are cooking for a crowd, I would recommend doubling it.  This dish would also be good topped with pecans.

• 1½ to 2 cups baked mashed sweet potatoes*
• 1 egg
• ½ cup light coconut milk
• 1 teaspoon salt
• 2 tablespoons brown sugar
• ½ cup (approximately) shredded coconut (I used sweetened)

Preheat the oven to 350°.  In a large bowl, mix together the mashed sweet potatoes, egg, coconut milk, and salt.  When combined, spread mixture evenly into a 9-inch pie pan or equivalent sized pan.  Sprinkle the top of the casserole with the brown sugar and coconut.  Bake for 30 minutes.

*I think I used about 4-5 small sweet potatoes for this dish.  To bake them, I pierced each one a few times with a fork and placed them on a baking sheet lined with foil. I baked them until they were tender, which took about 45 minutes.  The baking time may vary, depending on the size of the sweet potatoes.

Tasty Easy Healthy Green Recipe Ratings: