Tropical Sweet Potato Casserole

A summertime spin on the classic, you'll be craving this long after summer is over! It's sweetened with brown sugar and orange marmalade, brightened with orange zest and fresh pineapple chunks, and then topped with a pineapple-coconut-macadamia streusel.
Course Side dish/veggie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 -8 servings
Author Sarah @ The Gold Lining Girl


  • 6 lbs. sweet potatoes peeled, cut into quarters
  • 1 tsp. salt
  • zest and juice of 1 orange or 1/2 c. orange juice
  • 1/2 c. orange marmalade or mango jam
  • 1/4 c. packed brown sugar
  • 1 1/2 c. fresh diced pineapple or an 8 oz. can crushed pineapple drained
  • 1/4 c. + 1 tbsp. LouAna Coconut Oil divided
  • 2 tsp. vanilla
  • 2 egg whites
  • 1 c. mini marshmallows
  • 1 c. chopped macadamia nuts
  • 1 c. shredded coconut
  • 6 oz. diced dried pineapple


  1. Place sweet potatoes in a large stock pot, and fill it with water.
  2. Add salt.
  3. Bring to a boil over medium-high heat, and cook potatoes until soft when pricked with a fork, about 15 minutes.
  4. Drain potatoes, and mash - either by hand or with a hand-masher (I mashed by hand).
  5. Stir in orange zest and juice, marmalade, brown sugar, pineapple, 1/4 c. coconut oil, vanilla, and egg whites.
  6. Spread mashed potato mixture into the bottom of a 9x13-inch baking dish.
  7. Drizzle with remaining 1 tbsp. coconut oil.
  8. Bake at 350 degrees for 20 minutes.
  9. Meanwhile, in a small bowl, toss together macadamia nuts, coconut, and dried pineapple.
  10. Remove casserole from heat. Sprinkle with mini marshmallows, then coconut mixture.
  11. Return to oven for about 5 minutes, or until marshmallows are golden and melty, and coconut is toasted.
  12. Serve warm.