Print

Creamy Purple Sweet Potato Casserole with Toasted Coconut Crunch

purple sweet potato casserole - featured image
Print Recipe

This vibrant casserole features creamy purple sweet potatoes whipped with coconut milk and topped with a golden, toasted coconut crunch. It’s a show-stopping comfort food with a playful tropical twist, perfect for holidays, brunch, or dessert.

Ingredients

Scale
  • 2 lbs purple sweet potatoes, peeled and cubed (Okinawan or Stokes varieties recommended)
  • 1 cup full-fat coconut milk
  • 2 tbsp unsalted butter, softened (or coconut oil for dairy-free)
  • 1/3 cup brown sugar, packed (or coconut sugar/maple syrup)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon (optional)
  • 1 cup shredded coconut (unsweetened or sweetened)
  • 1/4 cup all-purpose flour (or almond/oat flour for gluten-free)
  • 2 tbsp brown sugar, packed
  • 2 tbsp butter, melted (or coconut oil for vegan)
  • Pinch salt

Instructions

  1. Peel and cube purple sweet potatoes. Place in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain well and let cool for 5–10 minutes.
  2. Transfer cooled sweet potatoes to a mixing bowl. Mash with a potato masher or beat with an electric mixer on low until smooth and creamy.
  3. Add coconut milk, softened butter (or coconut oil), brown sugar, eggs, vanilla extract, salt, and cinnamon to the mashed potatoes. Stir until well combined. The mixture should be thick but pourable.
  4. In a separate bowl, combine shredded coconut, flour, brown sugar, melted butter (or coconut oil), and a pinch of salt. Mix until crumbly.
  5. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Pour the sweet potato mixture into the dish and smooth the top. Sprinkle the coconut crunch topping evenly across the surface and press gently.
  6. Bake uncovered for 25–30 minutes, until the topping is golden brown and the edges are bubbling. If the coconut browns too quickly, tent loosely with foil for the last 10 minutes.
  7. Let the casserole cool for 10–15 minutes before serving. Serve warm for best flavor and texture.

Notes

For gluten-free, use almond or oat flour in the topping. For vegan, use coconut oil and flaxseed meal mixed with water instead of eggs. Toasting the coconut before mixing into the topping adds deeper flavor and crunch. If the topping browns too quickly, cover with foil. The casserole can be made ahead and reheated. Add berries or nuts for variation.

Nutrition

Keywords: purple sweet potato casserole, coconut crunch, holiday side dish, gluten-free, dairy-free, vegan option, comfort food, brunch, dessert, easy casserole

Find it online: https://hungermind.com/creamy-purple-sweet-potato-casserole-recipe-easy-toasted-coconut-crunch/