Coconut Sweet Potatoes Recipes

COCONUT SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-35 minutes or until tender. Drain; cool slightly. , Peel the potatoes and place in a large bowl; mash. Add the pineapple, butter, orange juice, egg, salt, mace and ginger; mix well. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 20-30 minutes or until heated through., Combine the coconut, pecans and brown sugar; sprinkle over the top. Bake 8-10 minutes longer or until topping is lightly browned.

COCONUT-PECAN SWEET POTATOES

Steps:

• In a small bowl, combine the first 6 ingredients; stir in melted butter. Place sweet potatoes in a 5-qt. slow cooker coated with cooking spray. Sprinkle with pecan mixture., Cook, covered, on low 4 to 4-1/2 hours or until potatoes are tender. Stir in extracts.

SWEET POTATO & COCONUT CURRY

Steps:

• Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
• Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
• Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
• Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
• Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.

SWEET POTATOES WITH COCONUT, POMEGRANATE, AND LIME

Steps:

• Heat oven to 400 degrees. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly.
• Slice tops and mash sweet potatoes with a fork. Divide coconut milk, coconut flakes, cilantro, and pomegranate seeds among sweet potatoes. Season with salt. Garnish with additional sprigs of cilantro and serve with lime wedges.

COCONUT OIL ROASTED SWEET POTATOES

Steps:

• Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
• In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
• Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

COCONUT CARDAMOM SWEET POTATOES

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.

SKILLET SWEET POTATOES WITH COCONUT, GARLIC AND CHILE

Steps:

• Mix the coconut, garlic and red pepper flakes together in a small bowl.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the coconut mixture and cook, stirring occasionally, until the coconut and garlic are fragrant and the coconut has turned golden, 5 to 10 minutes. Transfer the mixture to a plate.
• In the same skillet (no need to wipe it out), heat the remaining 3 tablespoons oil over medium-high heat. Add the sweet potatoes and salt. Toss to coat the sweet potatoes in the oil (be careful not to spatter the oil). Arrange the potatoes in a single layer and let cook, stirring occasionally so that all sides get browned, until the sweet potatoes are slightly charred and soft enough to pierce with a fork, about 10 minutes.
• Remove from the heat and immediately mix in the coconut mixture, tossing to coat evenly. Just before serving, stir in the lemon juice. Taste and add more lemon juice, if needed.

SPICY SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
• Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
• Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

SWEET POTATO AND COCONUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
• Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
• Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut, and walnuts into butter mixture until just combined. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.

SWEET POTATO WITH TOASTED COCONUT

Steps:

• Bring sweet potatoes and 1 1/2 cups water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.
• Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn). Transfer to a plate.
• Break sweet potatoes up with the back of a spoon so that some chunks remain. Add toasted coconut, beans, garlic, cumin, chile, and remaining 1/2 cup water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.
• Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers. Add mustard seeds, and cook until seeds begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.

CURRIED SWEET POTATOES IN COCONUT MILK

Steps:

• Peel the sweet potatoes and cut them into 1 inch cubes.
• Place the cubes in a colander and sprinkle liberally with salt.
• Let stand 10-15 minutes.
• Steam the potatoes for 10 minutes, until just barely soft. (I do this in the microwave for about 5 minutes).
• Meanwhile, finely chop the onion, ginger and garlic.
• Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
• Add the chopped onion, ginger, and garlic.
• Cook until the onion is a rich golden color.
• Add all the spices and season with salt to taste.
• Let this cook while you continue with the sweet potatoes (yes, there's more to do with them).
• Heat the oil and sauté the already steamed sweet potato cubes until golden brown.
• Drain on absorbent paper towels. (I skip this step, just more calories.).
• Pour the coconut milk and water into the pot and bring to a healthy simmer. Let it boil, roil and bubble for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist.
• When it's done, transfer to a serving platter. Pick out the bits you don't want (like the bay leaf). I leave in the cinnamon stick, my kids like to fight over it, and I like to watch.
• Serve hot, garnished with the chopped coriander sprinkled on top.

COCONUT PECAN SWEET POTATOES RECIPE

Steps:

• Place potatoes in a slow cooker that has been sprayed with cooking spray.
• Place pecans, coconut, brown sugar, white sugar, melted butter, cinnamon, and salt in a small bowl. Mix with a fork until completely combined.
• Pour pecan mixture over top of the potatoes.
• Cook on high for 3 1/2 - 4 hours until potatoes are tender.
• Serve warm.