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.

Step: 1

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

Step: 2

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

Step: 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.

Step: 4

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

Per Serving: 379 calories; protein 4.2g; carbohydrates 82.7g; fat 4.6g; sodium 161.8mg.

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One make sure is also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do double-duty .