12 Delicious Hawaiian Sweet Potato Casserole Recipes

Nothing says comfort food quite like a warm, hearty Hawaiian sweet potato casserole, and we’ve rounded up 12 delicious recipes that’ll bring a taste of the islands to your table. Whether you’re craving something sweet, savory, or a little bit of both, these dishes are sure to impress. So, grab your apron and let’s dive into these mouthwatering creations that are perfect for any occasion!

Hawaiian Sweet Potato Casserole with Pineapple Topping

Wow, you’re going to love this twist on a classic sweet potato casserole. It’s got all the comfort you crave with a tropical punch that’ll have you dreaming of beachside luaus.

Ingredients

• 3 large sweet potatoes (about 2 lbs), peeled and cubed – the orange-fleshed ones are sweeter and make for a creamier texture.
• 1/2 cup unsalted butter, melted – I always go for unsalted to control the seasoning myself.
• 1/2 cup brown sugar – packed, because it blends better when it’s not loose.
• 1/4 cup milk – whole milk gives it richness, but any kind works in a pinch.
• 1 tsp vanilla extract – pure vanilla makes a difference here, trust me.
• 2 eggs, beaten – room temp eggs mix in more smoothly.
• 1/2 tsp salt – just enough to balance the sweetness.
• 1 cup crushed pineapple, drained – save the juice for a morning smoothie!
• 1/2 cup shredded coconut – toasted adds a nice crunch, but untoasted is fine too.

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray.
2. Boil the sweet potatoes in a large pot of water until fork-tender, about 15 minutes. Drain well.
3. Mash the sweet potatoes in a large bowl. Stir in the melted butter, brown sugar, milk, vanilla, eggs, and salt until smooth. Tip: A hand mixer can make this step quicker and give you a fluffier texture.
4. Spread the mixture into the prepared baking dish. Top evenly with crushed pineapple and shredded coconut.
5. Bake for 25-30 minutes, until the edges are bubbly and the topping is golden. Tip: Keep an eye on the coconut to prevent burning—every oven is different.
6. Let it cool for 5 minutes before serving. Tip: This rest time helps the flavors meld together beautifully.

You’ll adore the creamy sweetness of the potatoes against the tangy pineapple and toasty coconut. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Spicy Hawaiian Sweet Potato Casserole with Macadamia Nuts

Mmm, imagine digging into a dish that’s a perfect blend of sweet, spicy, and crunchy. That’s exactly what you get with this Spicy Hawaiian Sweet Potato Casserole with Macadamia Nuts. It’s a tropical twist on a classic that’ll have you coming back for seconds.

Ingredients

• 3 large sweet potatoes, peeled and cubed (about 4 cups) – the star of the show!
• 1/2 cup brown sugar – for that deep, caramel sweetness.
• 1/4 cup unsalted butter, melted – I always go for unsalted to control the seasoning.
• 1/2 tsp cayenne pepper – adjust if you’re not into too much heat.
• 1/2 cup macadamia nuts, roughly chopped – for that irresistible crunch.
• 1/4 cup coconut milk – adds a creamy, tropical vibe.
• 1 tsp vanilla extract – a splash enhances all the flavors.

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly with butter.
2. In a large pot, boil the sweet potatoes until fork-tender, about 15 minutes. Drain well.
3. Mash the sweet potatoes in a large bowl. Tip: A potato masher works best here for a smooth texture.
4. Stir in the brown sugar, melted butter, cayenne pepper, coconut milk, and vanilla extract until well combined.
5. Transfer the mixture to the prepared baking dish. Smooth the top with a spatula.
6. Sprinkle the chopped macadamia nuts evenly over the top. Tip: Press them lightly into the mixture so they stick.
7. Bake for 25 minutes, or until the edges are bubbly and the top is lightly golden.
8. Let it cool for 5 minutes before serving. Tip: This rest time helps the flavors meld beautifully.

This casserole is a delightful mix of creamy sweet potatoes with a spicy kick and the nutty crunch of macadamias. Try serving it alongside grilled pork or chicken for a meal that’s bursting with flavor.

Coconut Crusted Hawaiian Sweet Potato Casserole

Guess what? You’re about to make a dish that’s as fun to say as it is to eat. This casserole brings a tropical twist to your table with minimal fuss.

Ingredients

• 2 large Hawaiian sweet potatoes, peeled and cubed (trust me, the purple ones make it pop)
• 1 cup shredded coconut (go for unsweetened to keep it balanced)
• 1/2 cup coconut milk (the full-fat kind for that creamy dreaminess)
• 2 tbsp coconut oil, melted (it’s like summer in a jar)
• 1/4 cup maple syrup (the real deal, none of that pancake stuff)
• 1 tsp vanilla extract (splash it in like you mean it)
• 1/2 tsp salt (just a pinch to make the sweet shine)

Instructions

1. Preheat your oven to 375°F. Let’s get it toasty.
2. Toss the sweet potato cubes with coconut oil and salt. Spread them on a baking sheet. Roast for 25 minutes until they’re just tender. Tip: Give them a stir halfway for even color.
3. Whisk together coconut milk, maple syrup, and vanilla in a bowl. Pour over the roasted sweet potatoes. Tip: Warm the coconut milk slightly to blend smoother.
4. Sprinkle shredded coconut on top. Bake for another 15 minutes until the coconut is golden. Tip: Watch closely at the end to avoid over-browning.

Dig into this casserole and you’ll get creamy sweet potatoes with a crunchy coconut top. Serve it warm with a drizzle of extra maple syrup for that breakfast-for-dessert vibe.

Hawaiian Sweet Potato Casserole with Marshmallow Fluff

This Hawaiian Sweet Potato Casserole with Marshmallow Fluff is the perfect blend of tropical sweetness and comforting warmth. You’ll love how the creamy sweet potatoes pair with the gooey marshmallow topping, creating a dish that’s as fun to make as it is to eat.

Ingredients

• 3 cups mashed sweet potatoes (I like to roast them for extra flavor)
• 1/2 cup brown sugar (packed, for that deep molasses taste)
• 1/4 cup butter (salted, because it balances the sweetness)
• 1/2 tsp vanilla extract (pure, for the best aroma)
• 1/4 tsp cinnamon (a little goes a long way)
• 1 cup mini marshmallows (or tear up large ones for a rustic look)

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for baking.
2. In a large bowl, mix the mashed sweet potatoes, brown sugar, butter, vanilla extract, and cinnamon until smooth. Tip: A hand mixer works wonders here for a silky texture.
3. Spread the sweet potato mixture evenly into a greased 8×8 inch baking dish.
4. Bake for 25 minutes, just until the edges start to bubble slightly.
5. Remove the dish from the oven and carefully top with marshmallows. Tip: Use a spoon to press them lightly into the sweet potatoes so they don’t roll off.
6. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden and puffy. Tip: Keep an eye on them to prevent burning.

Every bite of this casserole is a delightful mix of creamy and fluffy, with a hint of spice from the cinnamon. Serve it warm straight from the oven, or for an extra treat, drizzle with a little caramel sauce before digging in.

Vegan Hawaiian Sweet Potato Casserole

Alright, let’s dive into this cozy, tropical twist on a classic casserole that’s sure to brighten up your dinner table. You’re going to love how the sweet potatoes and pineapple come together in this dish—it’s like a little vacation in every bite.

Ingredients

• 3 large sweet potatoes, peeled and cubed (about 4 cups)—go for the orange-fleshed ones for that vibrant color.
• 1 cup canned pineapple chunks, drained (save the juice for a smoothie later!).
• 1/2 cup coconut milk, full-fat for that creamy dreaminess.
• 1/4 cup maple syrup, because we’re keeping it sweet and natural.
• 1 tbsp coconut oil, melted (it adds a subtle tropical flavor).
• 1 tsp vanilla extract, the good stuff—none of that imitation nonsense.
• 1/2 tsp cinnamon, for a little spice that’s oh-so-nice.
• A pinch of salt, to balance all those sweet flavors.

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with a bit of that melted coconut oil.
2. Toss the sweet potato cubes into a large pot, cover with water, and bring to a boil. Cook for about 10 minutes, until they’re just fork-tender—don’t let them get mushy!
3. Drain the potatoes and return them to the pot. Mash them up with the coconut milk, maple syrup, coconut oil, vanilla, cinnamon, and salt until smooth. Tip: A hand mixer can make this step quicker and give you a smoother texture.
4. Gently fold in the pineapple chunks, saving a few for the top if you’re feeling fancy.
5. Spread the mixture into your prepared baking dish and bake for 25 minutes, until the edges are just starting to golden. Tip: For an extra crispy top, broil for the last 2 minutes—just keep an eye on it!
6. Let it cool for about 5 minutes before serving. This wait is tough, but it helps everything set up nicely.

Kind of magical how this casserole turns out, right? The sweet potatoes get all velvety, and the pineapple adds little bursts of sunshine. Serve it with a sprinkle of toasted coconut or a drizzle of extra maple syrup for that wow factor.

Gluten-Free Hawaiian Sweet Potato Casserole

Did you know that comfort food can be both delicious and gluten-free? This Hawaiian sweet potato casserole is a game-changer, blending tropical flavors with cozy vibes. Perfect for any gathering or a quiet night in, it’s sure to impress.

Ingredients

• 3 cups mashed sweet potatoes (I like to roast them for extra flavor)
• 1 cup coconut milk (full-fat gives the creamiest texture)
• 1/2 cup brown sugar (packed, because we’re not skimping on sweetness)
• 2 tbsp melted coconut oil (extra virgin is my go-to for its subtle taste)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• 1/2 tsp cinnamon (a little warmth goes a long way)
• 1/4 tsp nutmeg (freshly grated if you can)
• 1 cup crushed pineapple, drained (save the juice for a smoothie!)
• 1/2 cup shredded coconut (toasted, for that irresistible crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. A little coconut oil works great here.
2. In a large bowl, mix the mashed sweet potatoes, coconut milk, brown sugar, melted coconut oil, vanilla extract, cinnamon, and nutmeg until smooth. Tip: A hand mixer can make this step quicker and ensure a silky texture.
3. Fold in the crushed pineapple gently. You want those juicy bits evenly distributed without overmixing.
4. Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Tip: For an extra touch, sprinkle a little cinnamon on top before baking.
5. Bake for 25 minutes, then sprinkle the shredded coconut evenly over the top. Tip: Keep an eye on the coconut to prevent burning—it toasts quickly!
6. Return to the oven and bake for another 10-15 minutes, until the edges are bubbly and the coconut is golden.

Let this casserole cool for a few minutes before serving. The texture is creamy with a delightful crunch from the toasted coconut. For a fun twist, serve it with a drizzle of coconut cream and a sprinkle of macadamia nuts on top.

Hawaiian Sweet Potato Casserole with Brown Sugar Glaze

Just imagine digging into a dish that perfectly balances the natural sweetness of sweet potatoes with a rich, caramel-like glaze. This Hawaiian Sweet Potato Casserole is a game-changer for your holiday table or any day you’re craving something sweet and satisfying.

Ingredients

• 4 large sweet potatoes (about 3 pounds), peeled and cubed – I like to cut them into even pieces for uniform cooking.
• 1/2 cup unsalted butter, melted – Always go for unsalted to control the dish’s saltiness.
• 1/2 cup packed brown sugar – Dark brown sugar adds a deeper flavor, but light works too.
• 1/4 cup heavy cream – This makes the glaze luxuriously smooth.
• 1 tsp vanilla extract – A splash of vanilla elevates the sweetness.
• 1/2 tsp salt – Just enough to balance the flavors.

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven ensures even cooking.
2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer for about 15 minutes, until fork-tender. Tip: Don’t overcook them, or they’ll turn mushy.
3. Drain the sweet potatoes and return them to the pot. Mash them until smooth, then stir in the melted butter, brown sugar, heavy cream, vanilla extract, and salt. Tip: For extra smoothness, use a hand mixer.
4. Transfer the mixture to a greased baking dish and smooth the top with a spatula. Bake for 25 minutes, until the edges are slightly bubbly. Tip: Let it rest for 5 minutes before serving to let the flavors meld.

Golden and glossy, this casserole has a creamy interior with a slightly crisp top. Serve it warm with a scoop of vanilla ice cream for an indulgent twist.

Hawaiian Sweet Potato Casserole with Pecan Streusel

Ever find yourself craving something sweet, savory, and a little bit nutty all at once? This Hawaiian sweet potato casserole with pecan streusel is your answer, combining the tropical sweetness of sweet potatoes with the crunchy, buttery goodness of pecans.

Ingredients

• 3 large sweet potatoes, peeled and cubed (about 4 cups) – I like to use the orange-fleshed ones for their natural sweetness.
• 1/2 cup unsalted butter, melted – Extra points if it’s grass-fed for that rich flavor.
• 1/2 cup brown sugar, packed – Dark brown sugar adds a deeper molasses note.
• 1/4 cup milk – Whole milk makes it creamier, but any kind works.
• 2 eggs, room temperature – They blend smoother when not cold.
• 1 tsp vanilla extract – Pure vanilla makes all the difference.
• 1/2 tsp salt – Just a pinch to balance the sweetness.
• 1 cup pecans, chopped – Toast them lightly for extra crunch.
• 1/4 cup all-purpose flour – For that perfect streusel texture.
• 1/4 cup granulated sugar – Because the streusel needs its own sweetness.

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. A little butter or cooking spray does the trick.
2. Boil the sweet potatoes in a large pot of water until fork-tender, about 15 minutes. Tip: Cut them into even-sized cubes for uniform cooking.
3. Drain the potatoes and mash them in a large bowl until smooth. No lumps here for the creamiest texture.
4. Stir in the melted butter, brown sugar, milk, eggs, vanilla, and salt until well combined. Tip: Mix the eggs in one at a time for easier blending.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. In a small bowl, mix the chopped pecans, flour, and granulated sugar for the streusel. Sprinkle it evenly over the sweet potato mixture. Tip: Use your fingers to clump the streusel for those perfect crunchy bits.
7. Bake for 25-30 minutes, or until the streusel is golden and the edges are bubbly. Keep an eye on it after 20 minutes to avoid over-browning.

Let this casserole cool for a bit before diving in. The contrast between the creamy sweet potatoes and the crunchy pecan streusel is unreal. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Slow Cooker Hawaiian Sweet Potato Casserole

Kickstart your day with this Slow Cooker Hawaiian Sweet Potato Casserole that’s as easy to make as it is delicious. You’ll love how the sweet potatoes and pineapple come together for a dish that’s both comforting and a little tropical.

Ingredients

• 4 cups peeled and cubed sweet potatoes (about 2 large ones—go for the orange-fleshed variety for the best flavor)
• 1 cup crushed pineapple, drained (save the juice for a smoothie!)
• 1/2 cup brown sugar (packed, because that’s how the magic happens)
• 1/4 cup melted butter (I always use unsalted to control the sodium)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp cinnamon (because it’s not fall, but we can pretend)
• 1/4 tsp nutmeg (just a pinch to warm things up)
• 1/4 cup chopped pecans (for that crunchy finish)

Instructions

1. Grease your slow cooker with a bit of butter or cooking spray to prevent sticking.
2. Toss the sweet potatoes, pineapple, brown sugar, melted butter, vanilla, cinnamon, and nutmeg in the slow cooker. Mix well to coat everything evenly.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potatoes are tender. Tip: Stir once halfway through to ensure even cooking.
4. Sprinkle the chopped pecans over the top during the last 30 minutes of cooking for a perfect crunch. Tip: Toasting the pecans beforehand adds an extra layer of flavor.
5. Once done, let it sit for 10 minutes before serving to thicken up. Tip: This is the perfect time to set the table or pour yourself a drink.

Velvety sweet potatoes with a hint of pineapple make this casserole a standout side or even a dessert. Serve it warm with a scoop of vanilla ice cream for an unexpected twist.

Hawaiian Sweet Potato Casserole with Caramelized Bananas

Vegging out on the couch just got a whole lot tastier with this Hawaiian Sweet Potato Casserole with Caramelized Bananas. It’s the perfect blend of sweet and savory that’ll have you coming back for seconds, maybe even thirds.

Ingredients

• 3 large sweet potatoes, peeled and cubed (about 4 cups) – go for the orange-fleshed ones for that vibrant color.
• 1/2 cup unsalted butter, melted (I always use unsalted to control the saltiness).
• 1/2 cup brown sugar, packed – dark brown sugar adds a deeper flavor.
• 1/4 cup heavy cream – makes it extra creamy.
• 2 ripe bananas, sliced – the riper, the sweeter.
• 1 tbsp cinnamon – because everything’s better with cinnamon.
• 1/2 tsp nutmeg – just a pinch for that warm spice.
• 1/4 tsp salt – to balance the sweetness.

Instructions

1. Preheat your oven to 375°F (190°C) – this ensures even cooking.
2. Boil the sweet potatoes in a large pot of water until fork-tender, about 15 minutes. Tip: Cut them into even sizes for uniform cooking.
3. Drain the potatoes and return them to the pot. Mash until smooth.
4. Stir in the melted butter, brown sugar, heavy cream, cinnamon, nutmeg, and salt until well combined. Tip: Taste as you go to adjust the sweetness.
5. Transfer the mixture to a greased baking dish and smooth the top with a spatula.
6. Arrange the banana slices on top in a single layer. Tip: Overlapping slightly gives a prettier finish.
7. Bake for 25 minutes, or until the bananas are caramelized and the edges are bubbly.

Golden and glorious, this casserole is a textural dream with creamy sweet potatoes and sticky-sweet bananas. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Hawaiian Sweet Potato Casserole with Spiced Rum Sauce

You’re going to love this twist on a classic casserole that brings a taste of the tropics right to your table. Imagine sweet potatoes mingling with a spiced rum sauce—it’s like a vacation in every bite.

Ingredients

• 4 cups mashed sweet potatoes (I like to roast them for extra flavor)
• 1/2 cup brown sugar (packed, because that’s how we roll)
• 1/4 cup spiced rum (the good stuff makes all the difference)
• 2 tbsp unsalted butter (room temp blends smoother)
• 1 tsp vanilla extract (pure, please, for that deep flavor)
• 1/2 tsp cinnamon (because it’s not fall without it)
• 1/4 tsp nutmeg (freshly grated if you’re feeling fancy)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F—no rushing, let it heat fully for even cooking.
2. In a large bowl, mix the mashed sweet potatoes, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt until smooth. Tip: A hand mixer can make this step a breeze.
3. Transfer the mixture to a greased baking dish, smoothing the top with a spatula. Tip: For a rustic look, leave some swirls.
4. Bake for 25 minutes, or until the edges are slightly bubbly. Tip: The center should be set but still soft.
5. While the casserole bakes, warm the spiced rum in a small saucepan over low heat for about 5 minutes—just enough to take the edge off the alcohol.
6. Drizzle the warmed rum over the casserole right after it comes out of the oven. The heat will help the flavors meld beautifully.

Just like that, you’ve got a casserole that’s creamy, rich, and with just the right kick from the rum. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Hawaiian Sweet Potato Casserole with Toasted Coconut Flakes

Oh, you’re going to love this twist on a classic casserole that brings a taste of the tropics right to your table. It’s the perfect blend of sweet and savory, with a crunchy topping that’ll have you coming back for seconds.

Ingredients

• 3 large sweet potatoes, peeled and cubed (about 4 cups) – they’re the star of the show, so pick ones that feel heavy for their size.
• 1/2 cup unsalted butter, melted (I always go for unsalted to control the seasoning better).
• 1/2 cup brown sugar, packed – it adds that deep, molasses-like sweetness.
• 1/2 cup coconut milk (the full-fat version gives the creamiest texture).
• 1 tsp vanilla extract – a splash of this really rounds out the flavors.
• 1/2 tsp salt (just enough to balance the sweetness).
• 1 cup toasted coconut flakes (toasting them yourself brings out an incredible nuttiness).

Instructions

1. Preheat your oven to 375°F (190°C) – this ensures a perfectly even bake.
2. Boil the sweet potatoes in a large pot of water until fork-tender, about 15 minutes. Tip: Cut them into even-sized pieces for uniform cooking.
3. Drain the potatoes and return them to the pot. Mash them until smooth – no lumps allowed!
4. Stir in the melted butter, brown sugar, coconut milk, vanilla extract, and salt until everything is well combined. Tip: Taste the mixture now to adjust the sweetness or saltiness to your liking.
5. Transfer the mixture to a greased baking dish and spread it out evenly.
6. Sprinkle the toasted coconut flakes over the top. Tip: For extra crunch, you can broil the casserole for the last 2 minutes of baking.
7. Bake for 25 minutes, or until the edges are bubbly and the top is golden brown.

You’ll notice the casserole has a creamy middle with a crispy, coconutty top. Serve it warm with a scoop of vanilla ice cream for an indulgent dessert, or alongside grilled meats for a sweet-savory side dish.

Conclusion

Kickstart your culinary adventure with these 12 Delicious Hawaiian Sweet Potato Casserole Recipes, each offering a unique twist on a beloved classic. Perfect for home cooks seeking to add a tropical flair to their table, these recipes promise to delight. Don’t forget to try them out, share your favorites in the comments, and spread the aloha spirit by pinning this article on Pinterest. Happy cooking!