Polynesian Yam Casserole

Five ingredients turn canned sweet potatoes into a tropical side dish that tastes like it took real effort. Sliced yams and thick banana rounds bake in crushed pineapple with its syrup, and a shower of flaked coconut goes on halfway through to toast golden on top.

There’s no added butter, brown sugar, or marshmallows here. The pineapple syrup and ripe banana provide all the sweetness, and the coconut adds richness and crunch. It’s a lighter approach to the classic sweet potato casserole that still hits every sweet, fruity note.

The bananas need to stay in thick slices so they hold their shape during baking. Thin slices dissolve into mush. Making sure they get coated with the pineapple syrup keeps them from browning too fast.

Chef Tips

• Use ripe but firm bananas. Overripe bananas fall apart in the oven and turn the casserole mushy.
• Add the coconut at the halfway mark, not at the start. Coconut burns easily and 15 minutes is just enough time to turn it golden and fragrant.
• This works as a Thanksgiving side dish that’s a refreshing change from the usual marshmallow-topped versions.
• Serve warm, not hot. The flavors blend together better after resting a few minutes out of the oven.

Variations

• Rum glaze: Drizzle a tablespoon of dark rum over the casserole before baking for a boozy, caramelized finish.
• Macadamia crunch: Replace coconut with chopped macadamia nuts for a richer, nuttier topping.