Tropical Sweet Potato Casserole for Oven or Slow Cooker

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.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 379 Calories

Ingredients

• 1 tablespoon vanilla extract
• ¾ cup packed brown sugar
• ½ cup flaked coconut
• 2 tablespoons margarine
• 1 (15 ounce) can mandarin oranges, drained
• 2 (29 ounce) cans sweet potatoes, drained
• cooking spray
• 1 (20 ounce) can pineapple chunks, drained with juice reserved
• 2 tablespoons pumpkin pie spice, divided

Recipe Instructions

Step 1

Bake in the preheated oven until bubbling, about 1 hour.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.

Step 3

Place sweet potatoes, pineapple, and mandarin oranges in 9x13-inch baking dish, sprinkle coconut on top.

Step 4

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.