Caribbean Yam Sweet Potato Bake
Transport your taste buds to the tropics with this luscious Caribbean Yam Sweet Potato Bake, a perfect blend of comforting warmth and bold island flavors. This vibrant side dish features tender layers of yams and sweet potatoes coated in a velvety spiced coconut milk sauce infused with fragrant cinnamon, nutmeg, thyme, and a hint of zesty lime. A sprinkle of optional golden bread crumbs adds a delightful crunch, balancing the creamy, slightly sweet base. Ready in just an hour, this dish is ideal for serving alongside roasted meats, grilled fish, or as a show-stopping addition to holiday feasts. Whether you're seeking a vegan-friendly (omit butter and bread crumbs) or indulgently rich option, this Caribbean-inspired casserole will captivate your guests with its exotic flair and unforgettable harmony of flavors.
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Recipe Information
Ingredients
- 2 medium yams
- 2 medium sweet potatoes
- 1 cup coconut milk
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 teaspoon lime zest
- 0.5 cup bread crumbs (optional, for topping)
- 1 tablespoon olive oil (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish or similar-sized casserole dish with butter or cooking spray.
Peel and slice the yams and sweet potatoes into 1/4-inch thick rounds. Try to keep the slices uniform for even cooking.
Arrange the yam and sweet potato slices in alternating layers in the baking dish. Set aside.
In a medium saucepan over low heat, combine the coconut milk, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, butter, salt, black pepper, fresh thyme, and lime zest.
Stir the mixture until the butter melts and the sugar dissolves completely, about 2-3 minutes. Remove from heat.
Pour the spiced coconut milk mixture evenly over the sliced yams and sweet potatoes, coating them thoroughly.
If desired, mix the bread crumbs with a drizzle of olive oil and sprinkle over the top for a crunchy finish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue to bake for an additional 15 minutes, or until the yams and sweet potatoes are fork-tender and the top is golden and bubbly.
Let the bake cool for 5-10 minutes before serving. Garnish with extra thyme sprigs if desired.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 51.1 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2685 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
