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Sweet Potato-Coconut Casserole


It may look like a traditional sweet potato casserole at first glance, but this version gets richness from coconut milk instead of cream, and brightness from fresh lime juice.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2012


  • 2 1/2 pounds sweet potatoes (about 5), peeled and cut into 1-inch pieces
  • Coarse salt
  • 3/4 cup coconut milk
  • 1/2 teaspoon grated lime zest plus 2 teaspoons juice
  • 1 1/4 cups miniature marshmallows
  • 2 tablespoons sweetened shredded coconut


  1. Preheat oven to 375 degrees. In a large pot, cover sweet potatoes with cold salted water by 1 inch and bring to a boil. Reduce to a rapid simmer and cook until tender, 10 to 12 minutes.

  2. Drain potatoes in a colander and let sit 5 minutes, then transfer to a food processor and process until smooth. Add coconut milk and lime zest and juice; process until combined. Transfer mixture to a 2-quart baking dish. Top with marshmallows and coconut and bake until toasted and golden, about 15 minutes.

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