Recipes and Cooking Coconut Sweet Potatoes and Wild Rice 3.9 (20) 1 Review Coconut and peanut butter give this sweet potato and wild rice casserole a most intriguing Asian flavor, making it a perfect holiday side dish for adventurous eaters. When using coconut milk, shake the can vigorously before measuring -- its contents tend to settle. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 11, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 30 mins Total Time: 1 hrs Servings: 6 Jump to Nutrition Facts Ingredients 1 8.5 ounce cooked brown and wild rice 4 small sweet potatoes (1-1/2 pounds total), peeled and cut into 1/4-inch slices 1 cup frozen edamame or peas, thawed 1 14 ounce can unsweetened light coconut milk ½ cup chopped onion (1 medium) ⅓ cup creamy natural peanut butter 1 tablespoon red curry paste 2 teaspoon packed brown sugar Fresh snipped basil (optional) Directions Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole; set aside. Prepare rice according to package directions. In a medium saucepan cook sweet potato slices, covered, in enough boiling water to cover about 8 minutes or just until tender; drain well. Gently combine sweet potato slices, rice, and edamame. Transfer to casserole dish. In a large skillet combine coconut milk and onion. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or just until onion is tender. Whisk in peanut butter, red curry paste, and brown sugar. Continue to whisk until peanut butter is melted and smooth. Pour coconut milk mixture over vegetables and rice. Bake, covered, for 15 minutes. Uncover and bake about 15 minutes more or until mixture is heated through. If desired, top with snipped basil. Rate it Print Nutrition Facts (per serving) 325 Calories 14g Fat 40g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 325 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Sodium 421mg 18% Total Carbohydrate 40g 15% Total Sugars 8g Protein 10g Vitamin C 8.3mg 42% Calcium 70.7mg 5% Iron 2.3mg 13% Potassium 325mg 7% Folate, total 28.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.