Maple Ginger Sweet Potato Casserole with Coconut Milk

Recipe submitted by: Amy Pickett

Recipe courtesy of:

A lighter version, Sweet Potato Casserole. Fragrant, rich, and totally vegan.
cook 1hr 15min
cook 10-12

What's in it


6 cups sweets potatoes, sliced paper thin or shredded
2 tablespoons neutral vegetable oil (or melted butter)
1 can coconut milk
1/3 cup brown sugar
1/4 cup maple syrup
1/4 cup orange juice
1 tablespoon orange zest
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
pinch cloves
3 – 4” section of ginger peeled and grated
1/2 cup shredded coconut (preferably unsweetened)

How to cook it


  • Preheat the oven to 325 degrees. Grease a large 9 x 13” casserole dish. Combine the coconut milk, sugar, spices, salt, zest, and ginger in a small bowl. Add the sweet potatoes and oil to the casserole dish, make sure the sweet potatoes are well coated with oil. Pour the wet ingredients in. Stir until everything is well combined. Sprinkle with 1/4 cup of the shredded coconut and put into the oven to bake.
  • After 30 minutes, take the dish out of the oven and stir the sweet potatoes being sure to move things around. The outer edges will bake more quickly, so try and stir things well. Put back in the oven and bake for another 45 minutes or more. The edges should be brown and caramelized and the coconut should be lightly toasted. Garnish with the remaining shredded coconut and a few twists of orange zest, and serve.