Hawaiian Sweet Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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!) Ingredients:
8 medium sized sweet potatoes or yams |
1/2 cup of brown sugar |
1 stick of salted butter (sliced into thin pieces) |
1 16 ounce can of drained crushed pineapple |
3/4 cup of coconut milk |
Directions:
1. In a large pot, add enough water until there are 2 inches of water in the pot.
2. Heat the water to a boil.
3. Please the potatoes in a steamer basket or colandar over the water and cover.
4. Steam on medium heat until potatoes are tender for about 25 minutes.
5. Peel the potatoes or yams and cut into one inch cubes.
6. In a casserole dish that has been either butterd or sprayed with a non-stick coating, layer the potatoes in the following way.
7. Potatoes or yams
8. half of the brown sugar
9. half of the butter
10. half of the pineapple
11. And repeat the layers.
12. Pour the coconut milk over the top of the last layer.
13. Bake for 25 minutes in a 350 oven.
14. Remove this from the oven and let it stand for 10 minutes before serving.
15. *The coconut milk makes the casserole richer in flavor and texture than your basic sweet potato casserole.
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