Tropical Sweet Potato Casserole

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Yield
16 servings (serving size: 1/2 cup)
January 2001
RECIPE BY Oxmoor House

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

Nutritional Information

  • Calories 189
  • Fat 1.9g
  • Satfat 1.5g
  • Protein 1.8g
  • Carbohydrate 42.4g
  • Cholesterol 0mg
  • Iron 1mg
  • Sodium 41mg
  • Caloriesfromfat 9%
  • Fiber 3.4g
  • Calcium 33mg

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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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