Hawaiian Sweet Potato Casserole
I am posting this recipe at my husband's request. He's hoping that if I post it, I might make it again sometime. Most of the time I don't make a recipe more than once.
I made this particular recipe for our gourmet dining club Hawaiian dinner last Saturday. It was a dinner with wonderful foods, beverage and good company. We usually meet about 4 times a year and take turns hosting the dinner. When its our turn, we pick the theme and the recipes. Members select the dishes they want to prepare. Usually each of us makes about 3 different dishes which makes for a wonderful array of food. For this dinner, I made baked coconut shrimp, mango bread, chicken and long rice (a Chinese chicken & noodle recipe) and the sweet potatoes.
8 medium sized sweet potatoes or less if they are large
1/2 cup of brown sugar
1 stick of butter (sliced into thin pieces)
1 16 ounce can of drained crushed pineapple
3/4 cup of coconut milk
1/2 cup pecan pieces
You can either steam the potatoes or cook them in the microwave which is what I did. Cook until tender, cool and then peel. Cut the potatoes into 1" cubes.
In a casserole dish that has been either buttered or sprayed with a non-stick coating, layer the potatoes in the following way:
1/3 of the potatoes
1/3 of the brown sugar
1/3 of the butter
half of the pineapple
Repeat the layers
After the last layer of pineapple, add the last layer of potatoes, the pecan pieces, and the last of the butter and brown sugar.
Pour the coconut milk over the top of the last layer.
Bake for 25-30 minutes in a 350 oven.
The coconut milk makes the casserole richer in flavor and texture than your basic sweet potato casserole.
Adapted from grouprecipes.com
I made this particular recipe for our gourmet dining club Hawaiian dinner last Saturday. It was a dinner with wonderful foods, beverage and good company. We usually meet about 4 times a year and take turns hosting the dinner. When its our turn, we pick the theme and the recipes. Members select the dishes they want to prepare. Usually each of us makes about 3 different dishes which makes for a wonderful array of food. For this dinner, I made baked coconut shrimp, mango bread, chicken and long rice (a Chinese chicken & noodle recipe) and the sweet potatoes.
8 medium sized sweet potatoes or less if they are large
1/2 cup of brown sugar
1 stick of butter (sliced into thin pieces)
1 16 ounce can of drained crushed pineapple
3/4 cup of coconut milk
1/2 cup pecan pieces
You can either steam the potatoes or cook them in the microwave which is what I did. Cook until tender, cool and then peel. Cut the potatoes into 1" cubes.
In a casserole dish that has been either buttered or sprayed with a non-stick coating, layer the potatoes in the following way:
1/3 of the potatoes
1/3 of the brown sugar
1/3 of the butter
half of the pineapple
Repeat the layers
After the last layer of pineapple, add the last layer of potatoes, the pecan pieces, and the last of the butter and brown sugar.
Pour the coconut milk over the top of the last layer.
Bake for 25-30 minutes in a 350 oven.
The coconut milk makes the casserole richer in flavor and texture than your basic sweet potato casserole.
Adapted from grouprecipes.com
Comments