Coconut Spiced Sweet Potato Casserole brings a sunny, tropical twist to the classic sweet potato casserole, balancing warm spices with coconut and pineapple for a holiday-ready side dish.
As a child my favorite Thanksgiving side was the traditional sweet potato casserole topped with toasted mini marshmallows. Years later I discovered a version finished with a light meringue instead, and I immediately wanted to try it. This recipe keeps the familiar comfort of sweet potatoes while introducing coconut milk, crushed pineapple and a touch of ginger for a bright, island-inspired flavor.
The meringue topping does require sugar, but I prefer it to commercial marshmallows that often contain artificial colors and flavors. The contrast between the cool, airy meringue and the warm, spiced sweet potato base is delightful and feels more refined than the usual marshmallow crust.
This casserole is flavored with maple syrup, cinnamon, and ground ginger, then enriched with light coconut milk and a can of crushed pineapple (undrained). Unsweetened shredded coconut and toasted walnuts add texture and a nutty finish that complement the sweet potatoes without overpowering them. The overall profile leans tropical but stays rooted in classic holiday tastes, making it an excellent alternative for Thanksgiving or any special dinner.
For serving, you can bake the dish in a single pie plate or square pan, or divide the mixture among individual ovenproof ramekins for an elegant presentation. The recipe below includes the ingredient list and step-by-step instructions for both the sweet potato base and the meringue topping.
Coconut Spiced Sweet Potato Casserole
Side Dish
Thanksgiving
Ingredients
Sweet Potato Casserole
-
6
cups
sweet potatoes
peeled, cut into 2″ pieces -
2
tablespoons
maple syrup -
1/2
cup
light coconut milk -
1
teaspoon
cinnamon -
1/2
teaspoon
ground ginger -
1
teaspoon
vanilla extract -
1/2
teaspoon
salt -
8
ounces
crushed pineapple
undrained -
1 1/2
tablespoons
unsweetened shredded coconut -
1/2
cup
walnuts
toasted
Meringue Topping
-
2
large
egg whites
at room temperature -
1/4
teaspoon
salt -
1/4
cup
organic sugar
Instructions
-
Preheat oven to 350 degrees.
-
Place the peeled, cut sweet potatoes in a large saucepan and cover with water. Bring to a boil, then reduce to medium-low and simmer until the potatoes are fork-tender, about 15 minutes. Drain thoroughly and transfer the hot sweet potatoes to a large mixing bowl.
-
Using an electric mixer, beat the sweet potatoes until smooth. Add the maple syrup, light coconut milk, cinnamon, ground ginger, vanilla extract and salt, and beat again until everything is well combined. Fold in the undrained crushed pineapple, mixing gently to distribute it through the mixture.
-
Spread the sweet potato mixture into a lightly oiled pie dish or square baking pan. For a more formal presentation, divide the filling among ovenproof ramekins. Sprinkle the shredded coconut and toasted walnuts evenly over the top. Bake for 25–30 minutes, until the casserole is warmed through. Remove from the oven and set aside while you prepare the meringue.
-
Prepare the meringue by beating the egg whites and salt in a medium bowl until soft peaks form. With the mixer running, add the sugar slowly in a steady stream and continue beating until the meringue holds stiff, glossy peaks.
-
Spoon or pipe the meringue over the warm sweet potato casserole, covering the surface completely.
-
Place the casserole on the upper third oven rack and broil briefly—about 30 seconds—keeping the oven door partially open and watching closely. The meringue browns very quickly, so stay attentive to avoid burning.
Calories from Fat 72
If you enjoy this Coconut Spiced Sweet Potato Casserole, consider trying a praline-topped sweet potato casserole for another festive variation that highlights roasted sweet potatoes and a crunchy nut topping.
Sweet Potato Casserole with Praline Topping
