Maui Sweet Potato Bake
Transport your taste buds to the tropics with this indulgent Maui Sweet Potato Bake, a vibrant take on a classic comfort dish featuring the natural beauty and flavor of purple Maui sweet potatoes. Creamy and lightly spiced with cinnamon and nutmeg, this recipe combines the richness of coconut milk and a hint of vanilla for a luxurious base, while a crunchy macadamia nut and shredded coconut topping adds irresistible texture and Hawaiian-inspired flair. Finished with an optional drizzle of honey, this dish is a perfect choice for holiday gatherings, weeknight indulgence, or any occasion that calls for a warm, satisfying side or dessert. With its beautiful purple hue, tropical ingredients, and balance of sweetness and spice, this easy-to-make baked dish is sure to become a standout favorite. Keywords: Maui sweet potato bake, purple sweet potatoes, tropical side dish, macadamia nut topping, Hawaiian-inspired recipe.
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Maui (purple) sweet potatoes
- 4 tablespoons Salted butter
- 1 cup Coconut milk
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Chopped macadamia nuts
- 0.25 cup Shredded coconut (unsweetened)
- 2 tablespoons Honey (optional, for drizzling)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with butter or non-stick spray.
Peel the Maui sweet potatoes and chop them into evenly sized chunks (about 1 inch).
Bring a large pot of water to a boil, add a pinch of salt, and boil the sweet potatoes for 15-20 minutes or until fork-tender. Drain well.
In a mixing bowl, mash the cooked sweet potatoes until smooth. Add the butter, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is well-combined and creamy.
Spread the sweet potato mixture evenly into the prepared baking dish.
In a small bowl, mix the chopped macadamia nuts and shredded coconut. Sprinkle this topping evenly over the sweet potato mixture.
Bake in the preheated oven for 30 minutes or until the topping is golden and slightly toasted.
Remove from the oven and let cool for 5 minutes. Drizzle with honey if desired before serving.
Serve warm and enjoy the tropical flair of this comforting Maui Sweet Potato Bake.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 73.9 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2253 mg | 48% | |
*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.
