Sweet Potato Bake with Shredded Plantain and Coconut Topping
Elevate your side dish or dessert game with this Sweet Potato Bake with Shredded Plantain and Coconut Topping—a tropical twist on comforting classics. Creamy, cinnamon-spiced mashed sweet potatoes form the base of this dish, enhanced by the natural sweetness of sautéed shredded plantains and a crisp, golden topping of shredded coconut and flour (with a gluten-free option!). With the richness of coconut milk and a touch of brown sugar, this recipe is bursting with warm, tropical flavors and textures. Perfect for holiday gatherings or any time you crave a versatile, plant-based-friendly dish that doubles as a decadent treat. Ready in just over an hour, this sweet-and-savory bake will leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 ripe plantains
- 1 cup coconut milk
- 4 tablespoons butter or coconut oil
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1.5 cups shredded unsweetened coconut
- 3 tablespoons all-purpose flour (or almond flour for gluten-free)
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel the sweet potatoes, cut them into chunks, and boil them in a large pot of water until fork-tender, about 15 minutes. Drain and transfer to a mixing bowl.
Mash the sweet potatoes until smooth and mix in the coconut milk, 2 tablespoons of butter (or coconut oil), brown sugar, cinnamon, vanilla extract, and salt. Stir until well combined.
Spread the sweet potato mixture evenly into the prepared baking dish.
Peel the plantains and shred them using a box grater. In a small skillet, heat the remaining 2 tablespoons of butter (or coconut oil) over medium heat and lightly sauté the shredded plantains for 3-5 minutes to soften. Spread the sautéed plantains over the sweet potato layer.
In a small mixing bowl, combine the shredded coconut, flour, and a pinch of salt. Sprinkle the coconut mixture evenly over the plantain layer.
Place the baking dish in the oven and bake for 25-30 minutes, or until the coconut topping is golden and crisp.
Remove from the oven and let cool for a few minutes before serving. Enjoy this sweet and savory tropical-inspired dish as a side or dessert!
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 259.5 g | 94% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 97.4 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 265 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1655 mg | 35% | |
*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.
