Spiced Coconut Sweet Potato Casserole
Spiced Coconut Sweet Potato Casserole
Made with coconut milk, sweet potatoes, warm spices, and topped with marshmallows, coconut, and pecans, this ‘healthier’ Spiced Coconut Sweet Potato Casserole recipe is unique and delicious. Sure to please everyone at the Thanksgiving, Christmas, and even Easter feasts!
Why is this recipe special?
This recipe is adapted from Whole Foods Coconut-Marshmallow Spiced Sweet Potatoes recipe. The original is absolutely delicious, as well.
It is a delicious recipe that is unique in that it is a somewhat healthier twist on a classic holiday casserole. There is only 1/4 cup of brown sugar which is a lot less than the standard 1 cup. The consistency is extra creamy since it is made with coconut milk, and the coconut adds a surprise flavor that compliments the classic marshmallow topping perfectly.
Pairs wonderfully with some of Clove & Crumb’s Homemade Dinner Rolls.
Ingredients & Supplies
To make Spiced Coconut Sweet Potato Casserole you’ll need the following ingredients:
- Sweet potatoes
- Sea salt
- Brown sugar
- Butter
- Ground ginger
- Ground coriander
- Coconut milk
- Shredded coconut
- Mini marshmallows
To make Spiced Coconut Sweet Potato Casserole you’ll need the following supplies:
(The following are links to some of my favorites of the needed supplies. As an Amazon Associate I earn commission from qualifying purchases.)
Spiced Sweet Potato Casserole: Let’s get cooking!
Preheat oven to 350℉. Butter an 8×8 baking dish (this recipe would easily double into a 9×13 pan).
Cut sweet potatoes into halves or thirds and place in a large pot.
Cover potatoes with water and bring to a boil. Simmer until potatoes are very tender when pierced with a fork or knife, about 25 minutes.
While potatoes cook, make the candied pecans. In a small skillet melt the butter. Once melted, add the brown sugar and stir to incorporate.
Once incorporated, add the pecans. Stirring occasionally, cook until the pecans are nice and fragrant. Just before removing from the heat, sprinkle with a little salt.
Pour onto wax or parchment paper to let them cool and harden. Once cooled, roughly chop them.
Drain potatoes. Cool enough to handle, then rub skins off with your hands.
While potatoes cool, melt the butter in a medium sized glass bowl. Whisk in the brown sugar, ginger, coriander, cinnamon, and salt. Then, add the coconut milk and whisk until all combined.
Once the potatoes are peeled, return them to the pot over low heat. Mash with a whisk, fork, potato masher, or pastry cutter. Once mashed, pour in the sugar/spices/coconut milk mixture. Stir until incorporated and smooth.
Pour the potato mixture into the prepared baking dish. Sprinkle with the candied pecans. Then add a layer of coconut. Finish with a layer of mini marshmallows.
Cook for about 25 minutes, or until the marshmallows are toasty and slightly browned, and the casserole is warmed through. Enjoy!
Spiced Coconut Sweet Potato Casserole
Ingredients
Casserole
- 3 lbs sweet potatoes
- ¼ cup packed brown sugar
- 2 tbsp butter
- ¾ tsp ground ginger
- ½ tsp ground coriander
- ½ tsp cinnamon
- ¼ tsp salt
- ⅔ cup canned coconut milk
- ½ cup unsweetened shredded coconut
- 1½ cup mini marshmallows
Candied Pecans
- ½ cup pecan halves
- 1 tbsp brown sugar
- 2 tbsp butter
- Sprinkle of salt
Instructions
- Preheat oven to 350℉. Butter an 8×8 baking dish (this recipe would easily double into a 9×13 pan).
- Cut sweet potatoes into halves or thirds and place in a large pot.
- Cover potatoes with water and bring to a boil. Simmer until potatoes are very tender when pierced with a fork or knife, about 25 minutes.
- While potatoes cook, make the candied pecans. In a small skillet melt the butter. Once melted, add the brown sugar and stir to incorporate. Once incorporated, add the pecans. Stirring occasionally, cook until the pecans are nice and fragrant. Just before removing from the heat, sprinkle with a little salt. Pour onto wax or parchment paper to let them cool and harden. Once cooled, roughly chop them.
- Drain potatoes. Cool enough to handle, then rub skins off with your hands.
- While potatoes cool, melt the butter in a medium sized glass bowl. Whisk in the brown sugar, ginger, coriander, cinnamon, and salt. Then, add the coconut milk and whisk until all combined.
- Once the potatoes are peeled, return them to the pot over low heat. Mash with a whisk, fork, potato masher, or pastry cutter. Once mashed, pour in the sugar/spices/coconut milk mixture. Stir until incorporated and smooth.
- Pour the potato mixture into the prepared baking dish. Sprinkle with the candied pecans. Then add a layer of coconut. Finish with a layer of mini marshmallows. Cook for about 25 minutes, or until the marshmallows are toasty and slightly browned, and the casserole is warmed through. Enjoy!