Hawaiian Sweet Potato Casserole Recipe

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

1. Preheat your oven to 375°F (190°C).
2. 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.
3. Drain the potatoes and transfer them to a mixing bowl. Mash them with a potato masher until smooth.
4. Add the brown sugar, melted butter, milk, vanilla extract, cinnamon, and nutmeg to the sweet potatoes. Mix well to combine all the ingredients.
5. Stir in the crushed pineapple and shredded coconut.
6. Transfer the sweet potato mixture to a greased baking dish.
7. In a separate bowl, combine the shredded coconut with a little melted butter. Sprinkle the coconut mixture evenly over the top of the casserole.
8. Bake for 25-30 minutes or until the casserole is golden and bubbly on top.
9. Remove from the oven and let it cool for a few minutes before serving.

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