Coconut and Pineapple Mashed Sweet Potato (aka Yam) Casserole

A typical Thanksgiving dish is a sweet potato casserole made with mashed and spiced sweet potatoes topped with marshmallows and then baked. I’ve been making this variant using coconut and pineapple for topping (as well as coconut cream inside) for a few years. I’m doing it again this year, so I thought I’d post the recipe somewhere public.



  1. Peel sweet potatoes and cut up into smaller chunks. Boil until soft. Drain.
  2. Mash sweet potatoes with the reconstituted coconut cream, maple syrup and spices while still warm and place into a large casserole dish (or just mash in the dish like I did). Make sure it’s thoroughly mixed (no one wants a huge bite of clove except me).
  3. Cover the top with a thin layer of coconut flakes
  4. Cover that over with a solid layer of pineapple chunks.
  5. Just before baking, cover with rest of coconut flakes.
  6. Bake in 350F oven, uncovered, for 30-45 minutes (depending on how cool it got before baking).
  7. NOM. NOM.

Possible variations I’ve considered: