Hawaiian Sweet Potato Casserole
From annieamie 16 years ago
- 25 minutes to make
- Serves 6
Adding pineapple to a sweet potato casserole not only adds a bit of tartness to the dish but the enzymes from the pineapple are great for your digestion! So if you're a baked yam or sweet potato casserole lover, try this recipe at your next family meal. Read more (This recipe originally comes from Sam Choy!) See less
Ingredients
- 8 medium sized sweet potatoes or yams shopping list
- 1/2 cup of brown sugar shopping list
- 1 stick of salted butter (sliced into thin pieces) shopping list
- 1 16 ounce can of drained crushed pineapple shopping list
- 3/4 cup of coconut milk shopping list
How to make it
- In a large pot, add enough water until there are 2 inches of water in the pot.
- Heat the water to a boil.
- Please the potatoes in a steamer basket or colandar over the water and cover.
- Steam on medium heat until potatoes are tender for about 25 minutes.
- Peel the potatoes or yams and cut into one inch cubes.
- In a casserole dish that has been either butterd or sprayed with a non-stick coating, layer the potatoes in the following way.
- Potatoes or yams
- half of the brown sugar
- half of the butter
- half of the pineapple
- And repeat the layers.
- Pour the coconut milk over the top of the last layer.
- Bake for 25 minutes in a 350 oven.
- Remove this from the oven and let it stand for 10 minutes before serving.
- *The coconut milk makes the casserole richer in flavor and texture than your basic sweet potato casserole.
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