Coconut Cardamom Sweet Potatoes

READY IN: 1hr 30mins
Recipe by Debbie R.

My husband likes this, and he normally does not like sweet potatoes, specifically the sweet Thanksgiving ones. This really does not have to be baked. It did taste much better after chilling and then reheating than it did initially. Recommend allowing time to meld the flavors.

Top Review by Rita1652

OMG!!!! So comfortingly good! I made for 2 and dotted the top with butter and used macadamia nuts. Thanks Made for ZWT 2011.

Ingredients Nutrition


  1. Bring large pot of water to a boil over high heat. Add sweet potatoes. Return to boiling. Cook until soft, about 10 minutes. Drain and put in a large bowl.
  2. Add coconut milk, cardamom, vanilla, coconut extract, honey, brown sugar, salt, black pepper and cayenne; in other words, everything except the peanuts. Mix until smooth.
  3. Put in a 9x9 dish. Sprinkle pecans over it.
  4. Bake at 325 for 45 - 50 minutes or until edges are slightly browned. Cool on a rack for 10 minutes and serve.

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