hawaiian sweet potato recipe

Written ByJenny Smyth Posted on
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The Best hawaiian sweet potato recipe

I’m so excited to share this Hawaiian sweet potato recipe with you. It’s a classic dish that’s been a staple in Hawaiian cuisine for generations.

The sweet potatoes are cooked in a mixture of brown sugar, pineapple juice, and spices that give them a rich and caramelized flavor. I love serving this dish at family gatherings and potlucks because it’s easy to make in large quantities and is always a crowd-pleaser.

My kids can’t get enough of it, and I appreciate how healthy it is too – sweet potatoes are packed with vitamins and minerals. When I first made this recipe, I was blown away by how simple yet flavorful it was.

Now, it’s a regular in our household and I’m happy to share the technique with you. To start, you’ll need to boil the sweet potatoes until they’re tender, then mix them with the brown sugar, pineapple juice, and spices in a large bowl.

This is where the magic happens – the combination of flavors and textures creates a truly unique taste experience. I like to serve this dish hot, topped with chopped fresh herbs like parsley or cilantro for added flavor and color.

Hawaiian Sweet Potato Casserole

4.8 from 1013 votes

A tropical twist on a classic side dish, this casserole combines creamy sweet potatoes with pineapple and a crunchy macadamia nut topping. It is perfect for holiday dinners or a comforting weeknight side.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Sweet Potato Base

3 large Hawaiian sweet potatoes (about 2 lbs), peeled and cubed
1/4 cup unsalted butter, melted
1/2 cup milk
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

For the Topping

1 cup crushed pineapple, drained
1/2 cup macadamia nuts, chopped
1/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons unsalted butter, melted

👨‍🍳Directions

1Place the cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce to medium-high and cook for 15 to 20 minutes until the potatoes are fork-tender.
3Drain the potatoes in a colander and let them cool for 2 minutes.
4Preheat the oven to 350°F.
5In a large mixing bowl, combine the cooked sweet potatoes, melted butter, milk, brown sugar, vanilla extract, salt, and cinnamon.
6Mash with a potato masher or beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7Spread the sweet potato mixture evenly into a greased 9×13 inch baking dish.
8In a separate small bowl, mix the drained crushed pineapple, chopped macadamia nuts, flour, brown sugar, and melted butter until crumbly.
9Sprinkle the topping evenly over the sweet potato layer.
10Bake the casserole in the preheated oven for 25 to 30 minutes until the topping is golden brown and the edges are bubbly.
11Remove from the oven and let it rest for 5 minutes before serving.
12The casserole should be hot and the topping crisp.

🔧Equipment

Large pot
Colander
Potato masher or electric mixer
9×13 inch baking dish
Mixing bowl
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 35mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 5g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For a dairy-free version, substitute the butter with coconut oil and use almond milk. You can also add 1/2 cup of shredded coconut to the topping for extra tropical flavor.

Watch Video Of How Hawaiian Sweet Potato Casserole Works

This Hawaiian sweet potato recipe is perfect for any occasion – whether it’s a family gathering or just a weeknight dinner. The combination of flavors is absolutely delicious and the best part is that it’s so easy to make!

One thing I love about this recipe is how versatile it is – you can serve it hot or cold, depending on your preference. If you’re planning on making this dish ahead of time, be sure to store it in an airtight container in the refrigerator for up to three days or freeze it for longer storage.

❓ Frequently Asked Questions About Hawaiian Sweet Potato Casserole

Q: What type of sweet potatoes should I use for this recipe?

A: You can use any type of sweet potato for this recipe, but I recommend using the darker-skinned varieties like ‘Jewel’ or ‘Beauregard’ for their sweeter flavor.

Q: Can I use canned pineapple juice instead of fresh?

A: Yes, you can use canned pineapple juice as a substitute, but keep in mind that it may have added preservatives and sugars. Fresh pineapple juice gives the best flavor and texture.

Q: How long does it take to cook the sweet potatoes?

A: The cooking time will depend on the size of your sweet potatoes, but generally, they’ll take about 45 minutes to an hour to become tender when boiled.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the sweet potatoes ahead of time by boiling them until they’re partially cooked, then refrigerate or freeze them until you’re ready to assemble the dish with the brown sugar mixture.

Q: What if I don’t have any brown sugar?

A: You can substitute brown sugar with an equal amount of granulated sugar or honey for a slightly different flavor profile. However, keep in mind that these alternatives will change the overall character of the dish.

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