ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tropical Sweet Potato Casserole

Yield 16 servings (serving size: 1/2 cup)

Ingredients

  • 4 pounds sweet potatoes, peeled and cubed
  • 1 cup mashed banana
  • 1 cup firmly packed brown sugar
  • 1/2 cup canned coconut milk
  • 1 (8-ounce) can crushed pineapple in juice, drained
  • 1/8 teaspoon salt
  • Cooking spray
  • 1 1/2 tablespoons flaked coconut

Nutrition Information

  • calories 189
  • fat 1.9 g
  • satfat 1.5 g
  • protein 1.8 g
  • carbohydrate 42.4 g
  • cholesterol 0 mg
  • iron 1 mg
  • sodium 41 mg
  • caloriesfromfat 9 %
  • fiber 3.4 g
  • calcium 33 mg

How to Make It

  1. Place sweet potato in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until tender. Drain well; return sweet potato to pan. Beat at medium speed of a mixer until smooth; add banana and next 4 ingredients, beating well.

  2. Preheat oven to 350°.

  3. Pour sweet potato mixture into an 11- x 7-inch baking dish coated with cooking spray. Sprinkle mixture with flaked coconut. Bake at 350° for 30 minutes or until thoroughly heated.

Oxmoor House Healthy Eating Collection