Tropical Sweet Potato Casserole



16 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.

Preheat oven to 350°.

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,

Oxmoor House

January 2001
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