Enjoy the taste of the tropics with this mouthwatering Hawaiian sweet potato casserole. Made with fresh sweet potatoes, pineapple, and a crunchy coconut topping, this dish is the perfect blend of sweet and savory. Serve it as a side dish for your next barbecue or holiday meal, and watch it disappear. With a prep time of just 20 minutes and a bake time of 45 minutes, this recipe is quick and easy to make. Try it today and treat your taste buds to a heavenly Hawaiian experience!
Ingredients
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup shredded coconut
Directions
- Preheat your oven to 375°F (190°C).
- Wash and peel the sweet potatoes. Cut them into chunks and place them in a large pot of boiling water. Cook for about 20 minutes or until the potatoes are tender.
- Drain the potatoes and transfer them to a mixing bowl. Mash them with a potato masher until smooth.
- Add the brown sugar, melted butter, milk, vanilla extract, cinnamon, and nutmeg to the sweet potatoes. Mix well to combine all the ingredients.
- Stir in the crushed pineapple and shredded coconut.
- Transfer the sweet potato mixture to a greased baking dish.
- In a separate bowl, combine the shredded coconut with a little melted butter. Sprinkle the coconut mixture evenly over the top of the casserole.
- Bake for 25-30 minutes or until the casserole is golden and bubbly on top.
- Remove from the oven and let it cool for a few minutes before serving.
