Coconut Sweet Potatoes and Wild Rice


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.

Coconut Sweet Potatoes Wild Rice
Photo: Jason Donnelly
Prep Time:
30 mins
Bake Time:
30 mins
Total Time:
1 hr


  • 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)

  • cup creamy natural peanut butter

  • 1 tablespoon red curry paste

  • 2 teaspoon packed brown sugar

  • Fresh snipped basil (optional)


  1. Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole; set aside. Prepare rice according to package directions.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

325 Calories
14g Fat
40g Carbs
10g Protein
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.

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