TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 50 servings


  • 8 cans (2 pounds 8 ounces each) cut sweet potatoes, drained
  • 2 cups butter, cubed
  • 1 cup sugar
  • 1 cup milk
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 package (14 ounces) sweetened shredded coconut
  • 2 teaspoons vanilla extract
  • 6 cups miniature marshmallows

Nutritional Facts

1/2 cup: 164 calories, 10g fat (7g saturated fat), 21mg cholesterol, 111mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 1g protein.


  1. Divide sweet potatoes among four greased 13-in. x 9-in. baking dishes.
  2. In a large saucepan over medium heat, combine the butter, sugar, milk, cinnamon and nutmeg; cook and stir until butter is melted and mixture is smooth. Remove from the heat; stir in coconut and vanilla. Pour over sweet potatoes.
  3. Cover and bake at 350° for 45 minutes. Uncover; sprinkle each with 1-1/2 cups marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and melt. Yield: about 50 (1/2 cup) servings.
Originally published as Coconut Sweet Potato Bake in Taste of Home October/November 2001, p54

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hibiscusgirl15 User ID: 2709470 128369
Reviewed Nov. 23, 2011

"I have been making this recipe for the last 5 years for our Thanksgiving celebrations. My family loves it and asked me to make it even on non holidays. I do cut the recipe down by half and it's still makes a lot."

cookingwamy User ID: 4246463 128367
Reviewed Oct. 22, 2009

"Great new recipe for sweet potatoes!!! Not too sweet, just right!"

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