Tropical Sweet Potato Casserole

recipe

Yield:

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

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

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note