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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (3)

99 Ratings
  • 5 star values: 15
  • 4 star values: 30
  • 3 star values: 33
  • 2 star values: 16
  • 1 star values: 5
Rating: 4 stars
You nice change to normal sweet potatoe casserole. Coconut mixed well and the lime brought out the sweet potatoe flavor.
Rating: 4 stars
Chose to make this dish as my husband has celiac and is lactose intolerant. Extremely light and flavorful. Not too sweet; the lime is a really nice accompaniment that raises the natural sweetness in the dish.
Rating: Unrated
I'm definetly gonna try this for thanksgiving this year, but will be omit the shredded coconut.