A Holiday Favorite with a Sunny, Tropical Makeover
When you think of sweet potato casserole, you probably picture marshmallows or pecans on top. But what if you took that same cozy classic and added a warm, tropical flair? Enter the Sweet Potato Casserole with Coconut Topping — a luscious, golden, creamy creation that tastes like sunshine meeting the holidays.
This dish takes everything you love about traditional sweet potato casserole — the rich texture, comforting spice, and sweetness — and gives it a delightful upgrade with toasted coconut flakes and hints of brown sugar and butter. The result? A perfect balance between cozy and exotic, familiar yet refreshingly different.
Whether you’re planning a Thanksgiving feast, a Christmas dinner, or a tropical-themed potluck, this coconut-topped version is guaranteed to steal the spotlight and leave everyone talking.
Why You’ll Love This Coconut Sweet Potato Casserole
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Unique but familiar: It’s a fun twist on the classic, combining holiday comfort with tropical flair.
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Easy to make: No complicated steps — simple, wholesome ingredients come together beautifully.
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Naturally sweet: Fresh sweet potatoes and coconut add natural sweetness, so you don’t need much sugar.
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Beautiful presentation: That golden, toasted coconut topping looks irresistible on any table.
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Customizable: Make it dairy-free, vegan, or gluten-free with a few simple swaps.
If you love sweet potatoes, coconut, or creative holiday dishes, this recipe will quickly become a new favorite!
Ingredients
For the Sweet Potato Base
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3 large sweet potatoes (about 2½ pounds), peeled and cubed
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3 tablespoons unsalted butter (use coconut oil for dairy-free)
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¼ cup coconut milk (or regular milk)
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¼ cup brown sugar
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2 tablespoons pure maple syrup or honey
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1 teaspoon pure vanilla extract
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½ teaspoon cinnamon
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¼ teaspoon nutmeg
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Pinch of salt
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1 large egg, lightly beaten (optional for a firmer texture)
For the Coconut Topping
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1 cup sweetened shredded coconut (or unsweetened if preferred)
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¼ cup brown sugar
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2 tablespoons all-purpose flour (or oat flour for gluten-free)
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3 tablespoons melted butter (or coconut oil)
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Pinch of salt
How to Make Sweet Potato Casserole with Coconut Topping
Step 1: Prepare and Cook the Sweet Potatoes
Preheat your oven to 375°F (190°C).
Peel and cube the sweet potatoes. Place them in a large pot of salted water and bring to a boil. Reduce the heat and simmer until the sweet potatoes are fork-tender — about 15–18 minutes.
Drain well and let cool slightly.
Tip: For an extra boost of flavor, roast the sweet potatoes instead of boiling them. Simply place whole potatoes (skin on) on a baking sheet and roast at 400°F for about 45–50 minutes. The natural sugars will caramelize and make your casserole even more delicious.
Step 2: Mash the Sweet Potatoes
Transfer the cooked sweet potatoes to a large bowl and mash until smooth.
Add the butter (or coconut oil), coconut milk, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt. Stir until creamy and well combined.
If you want a lighter, soufflé-like texture, beat in one lightly whisked egg.
Taste and adjust sweetness — the coconut topping will add more sweetness later, so the base should taste slightly less sweet on its own.
Step 3: Prepare the Coconut Topping
In a separate bowl, combine shredded coconut, brown sugar, flour, melted butter (or coconut oil), and a pinch of salt.
Stir with a fork until the mixture is crumbly and evenly coated. This will bake into a golden, crispy, tropical topping that’s lightly caramelized and perfectly crunchy.
Step 4: Assemble the Casserole
Grease a 9×9-inch or similar-sized baking dish with butter or nonstick spray.
Spread the mashed sweet potato mixture evenly into the dish, smoothing the top with a spatula.
Sprinkle the coconut topping evenly over the top, pressing it down lightly so it adheres.
Step 5: Bake to Perfection
Bake the casserole uncovered for 25–30 minutes, or until the topping is golden brown and the edges are bubbly.
For extra toasting, you can broil for the last 1–2 minutes — just keep a close eye on it so the coconut doesn’t burn.
Remove from the oven and let it cool for 10 minutes before serving.
The aroma of warm coconut, brown sugar, and cinnamon will fill your kitchen — it’s pure holiday heaven with a tropical breeze.
Why Coconut Works So Well with Sweet Potatoes
Sweet potatoes and coconut are a match made in flavor paradise. Both have natural sweetness, creaminess, and richness that complement each other beautifully.
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Coconut milk adds velvety smoothness and depth.
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Toasted coconut flakes add irresistible crunch and aroma.
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Brown sugar and vanilla balance the tropical notes with cozy warmth.
The combination creates a perfectly balanced dish — not too sweet, not too heavy, but full of comforting flavor and texture.
Optional Add-Ins & Flavor Variations
Want to make your Sweet Potato Coconut Casserole even more exciting? Try these creative variations:
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Add pineapple: Fold in ½ cup crushed pineapple (well-drained) for a pineapple-coconut twist.
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Add chopped macadamia nuts: For a truly tropical crunch.
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Add orange zest: Brightens the flavors and complements the sweet potatoes.
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Add cardamom: A hint of exotic spice that pairs beautifully with coconut.
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Make it vegan: Use coconut oil and omit the egg — still rich and flavorful!
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Make it nut-free: Skip the nuts completely; the coconut topping provides enough crunch.
Make-Ahead Instructions
This recipe is perfect for busy holiday prep because it can easily be made in advance.
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Prepare the sweet potato base and spread it into the dish.
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Mix the coconut topping, store it separately, and keep both covered in the fridge for up to 2 days.
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When ready to serve, sprinkle the topping over the casserole and bake as directed.
Freezer-Friendly: You can also freeze the assembled (unbaked) casserole for up to 2 months. Thaw overnight in the refrigerator before baking.
Serving Suggestions
This coconut sweet potato casserole fits beautifully alongside both traditional holiday dishes and modern tropical spreads.
Perfect Pairings:
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Oven-roasted turkey or chicken
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Maple-glazed carrots
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Green bean almondine
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Brown butter rolls
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Cranberry-orange sauce
It also makes a delicious addition to Christmas brunch or a tropical-themed dinner party. For an extra special touch, drizzle with a bit of warm maple syrup just before serving.
Storing and Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in the oven at 325°F for 15 minutes or microwave individual portions for 1–2 minutes.
Pro Tip: If reheating in the oven, cover loosely with foil to prevent the coconut topping from over-browning.
Nutrition Snapshot (Per Serving, Approximate)
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Calories: 290
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Fat: 14g
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Carbohydrates: 38g
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Sugar: 19g
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Fiber: 5g
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Protein: 4g
(Varies depending on toppings and ingredients.)
This dish is lighter than traditional marshmallow-topped casseroles but still full of satisfying flavor and sweetness.
Helpful Tips for the Perfect Casserole
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Toast coconut separately if you want control. If you’re nervous about burning the topping, toast the coconut in a skillet or oven until golden, then sprinkle it on after baking.
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Use full-fat coconut milk for extra creaminess.
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Avoid overmixing the sweet potatoes — they can become gummy if mashed too much.
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Balance sweetness — coconut is naturally sweet, so adjust sugar to taste.
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Add a little sea salt on top before serving to enhance the flavor contrast.
Common Questions (FAQs)
Can I use canned sweet potatoes?
Fresh sweet potatoes give the best flavor and texture, but you can use canned ones in a pinch. Just drain and mash them well before mixing.
Can I use coconut cream instead of coconut milk?
Yes! Coconut cream makes the casserole extra rich and decadent. You can thin it slightly with water or milk if needed.
Can I make this vegan or dairy-free?
Absolutely — simply replace butter with coconut oil and use coconut milk. Skip the egg for a 100% vegan version.
Can I use unsweetened coconut for the topping?
Yes, unsweetened coconut works beautifully if you prefer a less sweet dessert-like side. The brown sugar will still caramelize for that perfect crunch.
What kind of sweet potatoes are best?
Orange-fleshed sweet potatoes (like Garnet or Beauregard) have the best color and flavor for this recipe.
How can I make it gluten-free?
Use oat flour or almond flour instead of wheat flour in the topping — easy and delicious!
What if I don’t have coconut milk?
You can use regular milk or almond milk, but you’ll miss the coconut flavor — try adding a tablespoon of shredded coconut to the base to make up for it.
Can I make individual servings?
Yes! Spoon the mixture into ramekins, top with coconut crumble, and bake for 15–18 minutes. Perfect for dinner parties or date nights.
Why This Coconut Sweet Potato Casserole Belongs on Your Holiday Table
This isn’t just another casserole — it’s a showstopper. It bridges the gap between cozy comfort and bright tropical indulgence, creating a dish that feels both festive and refreshing.
The creamy base melts in your mouth, the toasted coconut crackles lightly with each bite, and the aroma of butter, cinnamon, and coconut wafts through the air like a warm holiday hug.
It’s simple enough for a weeknight dinner, special enough for Thanksgiving, and unique enough to impress any crowd. One spoonful, and you’ll wonder why this tropical twist hasn’t always been part of the holiday table.
