Tropical Sweet Potato Casserole for Oven or Slow Cooker
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Description
Delicious sweet potato casserole with a tropical twist. It can be vegan-friendly and dairy-free if you use a dairy-free margarine. Lower in fat and calories than traditional sweet potato casseroles.
Ingredients
- cooking spray
- 2 (29 ounce) cans sweet potatoes, drained
- 1 (20 ounce) can pineapple chunks, drained with juice reserved
- 1 (15 ounce) can mandarin oranges, drained
- ½ cup flaked coconut
- 2 tablespoons margarine
- ¾ cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 tablespoons pumpkin pie spice, divided
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
- 2. Place sweet potatoes, pineapple, and mandarin oranges in 9x13-inch baking dish, sprinkle coconut on top.
- 3. Melt margarine in a small bowl in the microwave, about 10 seconds. Combine melted margarine, brown sugar, vanilla extract, 1 tablespoon pumpkin pie spice, and enough reserved pineapple juice to make 1 cup. Stir sauce until brown sugar is dissolved, about 1 minute. Drizzle sauce over sweet potato mixture, sprinkle remaining 1 tablespoon pumpkin pie spice on top.
- 4. Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts
serving: 1 9x13-inch baking dish
calories: 379 kcal
carbohydrates: 82.7 g
protein: 4.2 g
saturated fat: 1.9 g
sodium: 161.8 mg
fiber: 5.2 g
sugar: 47 g
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