Take your Thanksgiving recipes to a new level with our Hawaiian Sweet Potato Casserole recipe! Impress your family and friends with flavors like coconut and wow them with a unique Thanksgiving dessert. We hope you enjoy it!
Hawaiian Sweet Potato Casserole
Take your Thanksgiving recipes to a new level with our Hawaiian Sweet Potato Casserole recipe!
Ingredients
Casserole
- 3 Pounds Sweet Potatoes
- ¼ Tsp Salt
- ⅓ Cup Coconut Milk
- 2 Eggs
- 1 Tsp Vanilla Extract
- ½ Tsp Cinnamon
- ½ Cup Brown Sugar
Topping
- ¼ Cup Coconut Oil
- 3 Tblsp All-Purpose Flour
- ½ Cup Brown Sugar
- 1 Cup Chopped Macadamia Nuts
- ½ Cup Sweetened or Unsweetened Shredded Coconut
Instructions
- Preheat oven to 350F. Get a 9 x 13-inch baking sheet and place parchment paper on top.
- Peel and cube your sweet potatoes (or yams). Place them on the baking sheet and sprinkle 1 or 2 tablespoons of coconut oil on top. Cook for 40 minutes in the oven. Prick them with a fork after 40 minutes to see if they are soft. Let them cool.
- Put the sweet potatoes in a bowl and mash them with a fork. Add salt, coconut milk, eggs, vanilla, cinnamon, and sugar and stir into the sweet potatoes. Transfer to a baking dish.
- In a medium bowl, pour your macadamia nuts, brown sugar, and coconut flakes together. Stir. Add your flour and stir. Add the coconut oil and stir.
- Sprinkle on top of the sweet potatoes mixture. Spread evenly.
- Place in oven (350F) and cook for 30 minutes.
Video
Notes
We like our a little bit browner! It adds a nice crunch to the nuts. You can also cook the sweet potatoes the night before. Just make sure to refrigerate them.
