This indulgent Air Fryer Sweet Potato Casserole brings holiday comfort right to your kitchen in just 26 minutes. Perfectly tender sweet potatoes, crowned with a buttery pecan topping, create an irresistible blend of creamy and crunchy textures.
Whether you’re hosting a festive gathering or craving a cozy side dish, this lighter spin on the classic casserole delivers rich flavors without the traditional oven wait. Plus, each serving packs a nutritious punch with vitamin A and fiber while satisfying your sweet tooth.
Ingredients for Sweet Potato Delight
- Sweet Potatoes: 3 cups, peeled and cubed – pick firm potatoes for best results
- Coconut Milk: 1/2 cup full-fat canned variety – use the creamy top portion first
- Brown Sugar: 1/4 cup to add perfect sweetness
- Ground Cinnamon: 1 teaspoon for warm, aromatic flavor
Step-by-Step Instructions
- Prepare Potatoes: Boil water in a large pot and cook sweet potato cubes until tender (about 10 minutes)
- Mashing Time: Drain and transfer potatoes to a bowl, mash thoroughly with a potato masher or fork until smooth
- Sweeten Up: Add brown sugar to your mashed potatoes – it’ll create a wonderful caramel note
- Add Creaminess: Pour in the coconut milk, prioritizing the creamy top portion for extra richness
- Season & Mix: Sprinkle cinnamon and combine all ingredients until well blended
- Final Touch: Transfer mixture to an oiled 8×8 baking dish, spreading evenly for uniform cooking
Storage Tips
This sweet potato casserole stays fresh in the fridge for up to 4 days when stored in an airtight container. The coconut milk in the recipe might make it a bit firmer when cold, so I recommend warming it up slightly before serving leftovers. If you want to make it ahead, you can prepare the mashed sweet potato mixture a day in advance – just keep it covered in the fridge until you’re ready to bake!
Easy Substitutions
Don’t have all the ingredients? No problem! You can swap the canned coconut milk with regular milk or almond milk – though the coconut milk adds a lovely tropical touch. Brown sugar can be replaced with maple syrup or honey for a different kind of sweetness. If you’re not a fan of cinnamon, try nutmeg or pumpkin pie spice for a different warm, cozy flavor.
Serving Ideas
This creamy sweet potato casserole shines as a side dish for holiday meals or Sunday dinners. It pairs beautifully with roasted turkey, ham, or chicken. Want to dress it up? Add a sprinkle of chopped pecans on top before serving for extra crunch. For a pretty presentation, dust the top with a little extra cinnamon or add a few mini marshmallows during the last few minutes of cooking.
Air Fryer Sweet Potato Casserole
Equipment
- Air Fryer
- Large Pot
- 8×8 Baking Dish
- Potato Masher
Ingredients
- 3 cups sweet potatoes cubed and cooked
- 1/2 cup coconut milk full-fat, canned
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large pot, bring water to a boil. Then boil sweet potato pieces until soft, about 10 minutes.
- Drain water and put sweet potatoes into a bowl, then mash them using a potato masher or fork.
- Add the brown sugar to the bowl.
- Measure out ½ cup of coconut milk from the can. Use the cream from the coconut milk can first.
- Add the cinnamon to the bowl, then use a fork to combine all of the ingredients.
- Spread the mixture into an oiled 8×8 baking dish, then set aside.
