Not Your Mama’s Casserole. Well, Unless you’re Fijian: Sweet Potato and Pineapple Bake with Ginger Fish

Okay, back to more weird. Well, half weird.

FIRST, a traditional casserole type dish that combines…wait for it…sweet potatoes (okay…), coconut (okay…), pineapple (still okay….) all topped with…cheese sauce. What?!

When I discussed this combination with Apple Crisp, she thought it actually sounded okay. Well, she is from Wisconsin, and therefore has a special place in her heart for dishes that contain cheese. I was not convinced.  This sounded like all kinds of gross to me, but the only way to be proven wrong is to dive in head first, so here we go.

Sweet Potato and Pineapple Bake

Recipe adapted from Earthy Family


2 medium sweet potatoes, baked, peeled and sliced into ½ inch slabs

1 ½ cups frozen pineapple chunks (or 1 can pineapple rings)

½ cup fresh grated coconut

¼ cup green onions, chopped

1 recipe cheese sauce

2 TB butter

2 TB flour

1 ¼ cups milk

4 ounces strong cheddar cheese, grated

Pinch dry mustard

Salt and pepper


Assemble the casserole

1.  Preheat the oven to 350F.

2.  Arrange each layer (sweet potato, pineapple, coconut, green onions) in a lightly oiled casserole dish, seasoning each layer with salt and pepper.


3. Make the cheese sauce:

Melt the butter in the pan, but do not allow it to brown. Add the flour and stir until smooth. Cook over a gentle heat 2-3

minutes until the flour is cooked.

Add the liquid, a little at a time, stirring after each addition to prevent any lumps. Bring the sauce to a boil, stirring until


Remove from heat and stir in the cheese and seasonings. Stir until melted.


4.  Pour the cheese sauce over the top of the layers.

cheesey bake

5.  Bake for 30 minutes. Serve hot.

finished bake

To be honest, it wasn’t the cheese sauce that made it unappetizing. I didn’t really like the potato/pineapple/coconut combination. Eh. You win some, you lose some.

To accompany the weirdness, I made a very lovely ginger fish. Unfortunately, I do not have a picture, which is odd because I know I took more than one and was quite happy with my ending shot.  Hmm… In any case, the fish is totally worth a repeat, especially on these hot summer days.  The casserole? Not so much, in my opinion.  Thank you, Travel By Stove for another win.

Ginger Fish


2-3 lbs cod

Juice of 1 lemon

2 tbsp vegetable oil

1/4 cup soy sauce

1/4 cup coconut oil

3/4 cups white wine

1 clove garlic, crushed

2 tsp ginger root, grated

2 tsp sugar

Cilantro, for garnish

1. Preheat the oven to 350F.  Place fish in a single layer in a shallow casserole dish.
2.  Blend all the liquids together in a blender.  Pour over the fish.
3.  Bake for about 3o minutes, or until the fish flakes easily with a fork.

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