Coconut Cardamom Sweet Potatoes Recipes

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COCONUT-BOURBON SWEET POTATOES



Coconut-Bourbon Sweet Potatoes image

What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. -Rebecca Anderson, Driftwood, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 14 servings.

Number Of Ingredients 20

8 cups mashed sweet potatoes
3/4 cup half-and-half cream
1/2 cup packed brown sugar
1/2 cup bourbon
2 large eggs
1/4 cup honey
3 teaspoons vanilla extract
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 tablespoon molasses, optional
1/2 teaspoon ground cardamom, optional
1 cup sweetened shredded coconut
3/4 cup golden raisins
1-1/2 cups miniature marshmallows
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
1 cup chopped pecans

Steps:

  • In a large bowl, combine the first nine ingredients; add molasses and cardamom if desired. Stir in coconut and raisins. Transfer to a greased 13x9-in. baking dish; sprinkle with marshmallows., In a small bowl, combine the flour, brown sugar and cinnamon. Add butter; mix until crumbly. Stir in pecans; sprinkle over marshmallows., Bake, uncovered, at 350° for 35-40 minutes or until heated through and topping is golden brown.

Nutrition Facts : Calories 444 calories, Fat 15g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 167mg sodium, Carbohydrate 73g carbohydrate (42g sugars, Fiber 6g fiber), Protein 6g protein.

COCONUT CARDAMOM SWEET POTATOES



Coconut Cardamom Sweet Potatoes image

My husband likes this, and he normally does not like sweet potatoes, specifically the sweet Thanksgiving ones. This really does not have to be baked. It did taste much better after chilling and then reheating than it did initially. Recommend allowing time to meld the flavors.

Provided by Debbie R.

Categories     Yam/Sweet Potato

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 11

5 medium sweet potatoes, peeled and cut into 3/4-inch pieces (3.5 - 4 lbs)
3/4 cup light coconut milk
2 teaspoons cardamom, ground
1 teaspoon vanilla extract
1 teaspoon coconut extract (could add another 1/2 tsp perhaps)
1/4 cup honey
1 tablespoon brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/3 cup chopped pecans

Steps:

  • Bring large pot of water to a boil over high heat. Add sweet potatoes. Return to boiling. Cook until soft, about 10 minutes. Drain and put in a large bowl.
  • Add coconut milk, cardamom, vanilla, coconut extract, honey, brown sugar, salt, black pepper and cayenne; in other words, everything except the peanuts. Mix until smooth.
  • Put in a 9x9 dish. Sprinkle pecans over it.
  • Bake at 325 for 45 - 50 minutes or until edges are slightly browned. Cool on a rack for 10 minutes and serve.

Nutrition Facts : Calories 115.6, Fat 2.7, SaturatedFat 0.2, Sodium 152.9, Carbohydrate 22.3, Fiber 2.4, Sugar 11.2, Protein 1.4

CARDAMOM MASHED SWEET POTATOES



Cardamom Mashed Sweet Potatoes image

What you see is what you get but the cardamom is a nice surprise. The recipe is from the World Food Cafe in London (UK). They offer a sweet pepper relish with it but I'd prefer thinly sliced sweet peppers in a sweet sour vinaigrette. For vegetarians this is fine as a main dish but I can see this as a nice side dish for roast lamb or even chicken. I have altered the recipe slightly to my taste and if you want to go vegan use vegetable oil instead of butter. I find adding the honey too sweet but taste and decide. Also, I prefer white pepper in combination with cardamom. It's your call. Do not use canned peas. That would be horrible. Apparently the recipe originated in Tanzania on a visit to a game reserve. The cook was creatively catering to a vegetarian.

Provided by rangapeach

Categories     Yam/Sweet Potato

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

1/2 lb sweet potatoes or 1/2 lb yam, peeled and sliced
1 1/2 cups corn kernels
1 bunch spinach, stemmed washed and chopped
3 tablespoons butter
1 large onion, sliced
1 teaspoon ground cardamom
salt and pepper
1 teaspoon honey (optional)
1 cup sliced snap peas (optional)

Steps:

  • Boil the potatoes until tender.
  • Drain.
  • Cook the corn briefly (also peas if using) by steaming no more than 3 minutes.
  • Add the spinach in the last minute or so.
  • Drain water and remove from heat.
  • Melt the butter and saute the onions slowly until caramelized.
  • Mash the potato and season with cardamom, salt and pepper to taste.
  • Stir in the onions.
  • Then add the other vegetables and honey (if using).
  • You may also add more butter (if your lover will let you).

CARDAMOM SWEET POTATOES



Cardamom Sweet Potatoes image

If you're looking for a tasty change of pace from traditional mashed potatoes, give this recipe a try. You can use either canned or fresh sweet potatoes with wonderful results.-Sandy Waters, Mt. Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 can (40 ounces) sweet potatoes, drained or 1-1/2 pounds fresh sweet potatoes, cooked
9 tablespoons brown sugar, divided
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
2/3 cup milk
2 tablespoons butter, melted

Steps:

  • In a bowl, beat sweet potatoes, 6 tablespoons brown sugar, vanilla, salt, nutmeg and cardamom. Add milk; mix well. Spoon into a greased 1-qt. casserole. Drizzle with butter; sprinkle with remaining brown sugar. Bake at 350° for 40 minutes or until top is lightly browned.

Nutrition Facts :

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