Tropical Sweet Potato Casserole

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 189
  • Fat: 1.9g
  • Saturated fat: 1.5g
  • Protein: 1.8g
  • Carbohydrate: 42.4g
  • Cholesterol: 0mg
  • Iron: 1mg
  • Sodium: 41mg
  • Calories from fat: 9%
  • Fiber: 3.4g
  • Calcium: 33mg


  • 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


  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.
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