Description
A fresh and exotic spin on the holiday classic. Sweet potatoes meet tropical mango, with warm notes of ginger and cardamom, then finished with a golden coconut streusel. A bright, flavorful side that stands out on any festive table.
Ingredients
Sweet potato base:
4 large sweet potatoes (about 3 lbs), peeled and cubed
½ cup butter, melted
½ cup brown sugar
2 large eggs
½ cup milk or coconut milk
½ cup mango purée or 1 cup roasted mango chunks
1 tsp vanilla extract
½ tsp ground ginger
½ tsp ground cardamom
½ tsp salt
Coconut streusel topping:
½ cup flour
½ cup shredded coconut
½ cup brown sugar
4 tbsp butter, cold and cubed
Instructions
Cook potatoes: Boil until tender, 15–20 minutes. Drain and mash.
Make filling: Mix in butter, sugar, eggs, milk, mango, vanilla, ginger, cardamom, and salt until smooth. Spread into greased 9×13-inch dish.
Make topping: In a bowl, combine flour, coconut, and sugar. Cut in butter until crumbly.
Assemble: Sprinkle topping evenly over casserole.
Bake: 375°F (190°C) for 30–35 minutes, until golden and bubbly.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320 / Serving
- Fat: 14g / Serving
- Carbohydrates: 44g / Serving
- Protein: 4g / Serving