Polynesian-style Sweet Potato Casserole

Ingredients

In this Polynesian adaptation, the traditional Finnish potato casserole is transformed into a tropical delight. The original dish is typically made with regular potatoes, milk, and butter, while the Polynesian version swaps the potatoes for sweet potatoes and incorporates coconut milk, pineapple, lime, and macadamia nuts. These changes infuse the dish with a tropical flair, creating a unique fusion of flavors. We alse have the original recipe for Imelletty perunalaatikko, so you can check it out.

• 4 large sweet potatoes, peeled and cubed (900g) 4 large sweet potatoes, peeled and cubed (900g)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (60ml) pineapple juice 1/4 cup (60ml) pineapple juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (60g) macadamia nuts, chopped 1/2 cup (60g) macadamia nuts, chopped
• 1/4 cup (20g) shredded coconut 1/4 cup (20g) shredded coconut

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 32g (Sugars: 12g)
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, boil the sweet potato cubes until tender. Drain and return them to the pot.
3. 3.
   Mash the sweet potatoes until smooth.
4. 4.
   In a separate bowl, whisk together the coconut milk, pineapple juice, lime juice, brown sugar, ginger, cinnamon, salt, and black pepper.
5. 5.
   Pour the coconut milk mixture over the mashed sweet potatoes and stir until well combined.
6. 6.
   Transfer the sweet potato mixture to a greased baking dish.
7. 7.
   In a small bowl, mix together the chopped macadamia nuts and shredded coconut.
8. 8.
   Sprinkle the macadamia nut and coconut mixture evenly over the sweet potato mixture.
9. 9.
   Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Sweet potatoes — Make sure to boil the sweet potato cubes until they are tender but not mushy to achieve the perfect texture for the casserole.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Macadamia nuts — Toast the macadamia nuts in a dry skillet for a few minutes to enhance their flavor before chopping and adding them to the topping.

Tips & Tricks

• For an extra tropical touch, sprinkle some toasted coconut flakes on top of the casserole before serving.
• If you prefer a sweeter casserole, you can increase the amount of brown sugar according to your taste.
• Feel free to add a pinch of ground cloves or nutmeg for additional warm and aromatic flavors.
• Serve the casserole as a side dish with grilled fish or roasted chicken for a complete Polynesian-inspired meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Polynesian-style sweet potato casserole warm as a side dish or as a main course for a vegetarian or vegan meal. Garnish with fresh cilantro leaves or a sprinkle of lime zest for an extra burst of flavor.

Presentation advice

Present the casserole in a colorful serving dish to highlight the vibrant orange color of the sweet potatoes. Sprinkle some chopped macadamia nuts and shredded coconut on top for an appealing visual contrast.