Hawaiian Sweet Potato
A delightful sweet potato casserole with pineapple, coconut, and warm spices, perfect as a comforting side dish for holiday gatherings or family dinners.
Ingredients
Instructions
- Combine cooked and mashed sweet potatoes, drained crushed pineapple, and orange juice; mix well.
- In a saucepan, combine Half & Half, brown sugar, and oleo; cook over low heat, stirring constantly until oleo is melted.
- Add the warm mixture to the potato mixture along with salt and cinnamon; blend thoroughly.
- Pour the mixture into a lightly greased shallow casserole dish.
- Sprinkle with flaked coconut on top.
- Bake at 400°F (200°C) for about 10 minutes or until the coconut is lightly toasted.
Tips & Substitutions
For a creamier texture, use full-fat coconut milk instead of Half & Half. If you're looking to reduce sugar, consider using a sugar substitute that measures cup-for-cup. Make sure to mash the sweet potatoes thoroughly to avoid lumps, and let the crushed pineapple drain well to prevent excess moisture in the casserole.
Serving Suggestions
This Hawaiian Sweet Potato dish pairs beautifully with grilled meats or fish, making it an excellent side for a summer barbecue. Consider serving it alongside a fresh green salad or incorporating it into a vegetarian plate. For dessert, follow up with a slice of Royal Fudge for a delightful meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through, about 15-20 minutes, or microwave in short bursts until warm. This dish can also be enjoyed cold as a sweet side.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Sweet Potato contains roughly 199 calories, with 1g protein, 35g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 1232mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the sweet potato mixture a day in advance and store it in the refrigerator. Just add the coconut topping before baking to maintain its texture. This makes it easy to serve during busy meal times.
What can I substitute for sweet potatoes?
If sweet potatoes are unavailable, you can use butternut squash or pumpkin as a substitute. They will provide a similar sweetness and texture, allowing the flavors of pineapple and coconut to shine through.
Is this recipe suitable for vegans?
To make this recipe vegan, substitute the Half & Half with a plant-based cream, such as coconut cream, and replace oleo with vegan margarine. Ensure the brown sugar is free from bone char for a completely vegan dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).