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Hawaiian Sweet Potato Casserole

Take your Thanksgiving recipes to a new level with our Hawaiian Sweet Potato Casserole recipe!
Course Dessert
Cuisine Hawaiian



  • 3 Pounds Sweet Potatoes
  • ¼ Tsp Salt
  • Cup Coconut Milk
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • ½ Tsp Cinnamon
  • ½ Cup Brown Sugar


  • ¼ Cup Coconut Oil
  • 3 Tblsp All-Purpose Flour
  • ½ Cup Brown Sugar
  • 1 Cup Chopped Macadamia Nuts
  • ½ Cup Sweetened or Unsweetened Shredded Coconut


  • Preheat oven to 350F. Get a 9 x 13-inch baking sheet and place parchment paper on top.
  • Peel and cube your sweet potatoes (or yams). Place them on the baking sheet and sprinkle 1 or 2 tablespoons of coconut oil on top. Cook for 40 minutes in the oven. Prick them with a fork after 40 minutes to see if they are soft. Let them cool.
  • Put the sweet potatoes in a bowl and mash them with a fork. Add salt, coconut milk, eggs, vanilla, cinnamon, and sugar and stir into the sweet potatoes. Transfer to a baking dish.
  • In a medium bowl, pour your macadamia nuts, brown sugar, and coconut flakes together. Stir. Add your flour and stir. Add the coconut oil and stir.
  • Sprinkle on top of the sweet potatoes mixture. Spread evenly.
  • Place in oven (350F) and cook for 30 minutes.



We like our a little bit browner! It adds a nice crunch to the nuts. You can also cook the sweet potatoes the night before. Just make sure to refrigerate them.