RCI-VG.002.0089.001
Maui Sweet Potato Bake
An island flavored side dish! It can be prepared in advance - cover and refrigerate for up to 2 days or wrap in foil and freeze for up to a month. Defrost overnight in fridge, bring to room temperature (2 hours) then bake for 40 to 45 minutes.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- cooked sweet potatoes4 lbsabout 5 large ones, skinned
- 1 unit
- 1½ teaspoons
- 1½ teaspoons
- crushed pineapple½ cupwell drained
- ¼ cup
- lime1 unitpeel of finely grated
- 1 dash
- ¼ cup
Method
1
Preheat the oven to 375°F (190°C). Cut the cooked sweet potatoes into ½-inch thick rounds or chunks and arrange them in a lightly greased 9x13-inch baking dish.
2
Pour the coconut milk into a medium bowl and whisk in the salt, white pepper, and a dash of hot sauce until well combined.
3
Fold the drained crushed pineapple, grated lime peel, and fresh coriander (or parsley) into the coconut milk mixture, stirring gently to combine.
4
Pour the coconut mixture evenly over the sweet potatoes, ensuring all pieces are coated. Gently toss or stir to distribute the liquid.
5
Sprinkle the shredded coconut evenly over the top of the bake.
1 minutes
6
Bake in the preheated oven for 30-35 minutes until the coconut is lightly golden and the edges are bubbling.
35 minutes
7
Remove from the oven and let rest for 2-3 minutes before serving warm.