Coconutpecan Sweet Potatoes Recipes

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COCONUT-PECAN SWEET POTATOES



Coconut-Pecan Sweet Potatoes image

These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things. Coconut gives the classic a fresh twist. -Raquel Haggard, Edmond, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 10

1/2 cup chopped pecans
1/2 cup sweetened shredded coconut
1/3 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup reduced-fat butter, melted
4 pounds sweet potatoes (about 6 medium), peeled and cut into 1-in. pieces
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 211 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 3g fiber), Protein 2g protein.

SWEET POTATO AND COCONUT BREAD



Sweet Potato and Coconut Bread image

This bread is a welcomed treat anytime. I especially love it with a good book and a cup of my favorite tea. Recipe can also be made in two 5x9-inch loaf pans.

Provided by Maybelle Miller

Categories     Bread     Quick Bread Recipes

Time 1h25m

Yield 16

Number Of Ingredients 13

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon freshly ground cinnamon
½ teaspoon freshly ground nutmeg
¼ teaspoon salt
1 cup softened butter
2 cups white sugar
4 eggs
2 ⅔ cups cooked mashed sweet potatoes
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped walnuts

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.

Nutrition Facts : Calories 415.4 calories, Carbohydrate 56.6 g, Cholesterol 77 mg, Fat 19.2 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 9.4 g, Sodium 320.9 mg, Sugar 29.4 g

SWEET POTATO STREUSEL CASSEROLE WITH COCONUT



Sweet Potato Streusel Casserole with Coconut image

Sweet potatoes have been a holiday staple for many years and score 101 next to the regular white potato. Combining them with a coconut streusel topping is simply a divine union! This is the ultimate favorite holiday recipe not only for my immediate family, but hands down, my dad's too! I'm sure you'll receive a 5-star rating!

Provided by lvscoffee7

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h

Yield 12

Number Of Ingredients 12

cooking spray
2 large sweet potatoes, peeled and chopped
¾ cup white sugar
½ cup milk
2 eggs
⅓ cup butter, cubed
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened flaked coconut
¾ cup lightly packed brown sugar
½ cup all-purpose flour
⅓ cup butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
  • Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
  • Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
  • Bake in the preheated oven until topping is browned, 20 to 30 minutes.

Nutrition Facts : Calories 384.4 calories, Carbohydrate 50.3 g, Cholesterol 58.9 mg, Fat 19.6 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 9.1 g, Sodium 151.7 mg, Sugar 32.3 g

COCONUT-PECAN SWEET POTATOES



Coconut-Pecan Sweet Potatoes image

While living with my elderly grandparents, I tried my best to prepare things my grandfather would eat. Basically, he'd quit eating and just decided that he would give up on living. He loved sweet potatoes and I fixed them at least three times a week, trying out different ways to serve them. While rummaging through the cabinets, I came across a can of coconut pecan frosting usually used on a German Chocolate Cake. Since I didn't have a cake mix, I decided to try something a bit different. This is what the result was. Deeelish...and elegant enough for the fanciest dinner party or simple enough for Sunday dinner.

Provided by Redneck Epicurean

Categories     Yam/Sweet Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 3

1 (16 ounce) can coconut pecan frosting
1 (18 ounce) can yams, drained
2 tablespoons butter, cut into small cubes

Steps:

  • Preheat the oven to 350 degrees.
  • In an oven-safe casserole, place the potatoes in and dot with the cubes of butter.
  • Microwave the frosting for approximately 30-45 seconds on med. power until easily stirred and is "goopy". Drizzle over potatoes and cover with foil.
  • Bake 30-45 minutes or until the potatoes are thoroughly heated.
  • These will be VERY hot; let cool until just warm.

Nutrition Facts : Calories 350.8, Fat 16.9, SaturatedFat 6.8, Cholesterol 7.6, Sodium 138.8, Carbohydrate 48.2, Fiber 4.1, Sugar 23.4, Protein 1.9

SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT



Sweet Potato Pie with Candied Pecans and Coconut image

Extra-vibrant garnet yams lend bright color and silky texture to this special holiday pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.

Provided by Food Network Kitchen

Categories     dessert

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 21

1 1/4 cups all-purpose flour, plus more for rolling
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
1 1/2 pounds garnet yams or sweet potatoes (about 3 medium)
3/4 cup heavy cream
2/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 teaspoon pure vanilla extract
Pinch kosher salt
1 cup pecans, coarsely chopped
1/2 cup sweetened flaked coconut
Whipped cream, for serving, optional

Steps:

  • For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
  • Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
  • Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
  • For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
  • Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
  • For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.

SWEET POTATO CASSEROLE W/COCONUT PECAN TOPPING



Sweet Potato Casserole w/Coconut Pecan topping image

My partner's wife sent this last year to our Thanksgiving luncheon at work. It was hit there and a hit at my house. I just love it!

Provided by Mysterygirl

Categories     Yam/Sweet Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 cups mashed sweet potatoes
1/4 cup sugar
1 teaspoon vanilla
1/2 cup half-and-half
2 eggs, beaten
salt
1 cup coconut
1/3 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup melted butter

Steps:

  • Mix all of the casserole ingredients in a mixer until smooth, then spread in a buttered dish.
  • Mix well topping ingredients and add melted butter.
  • Sprinkle on top of the potatoes.
  • Bake at 375 for 25 minutes.

COCONUT PECAN SWEET POTATOES



Coconut Pecan Sweet Potatoes image

This is a recipe from TOH Healthy Cooking magazine. The contributer is Raquel Haggard. I love sweet potatoes and i really like that this is made in a slow cooker so it isn't tying up the oven or stovetop.

Provided by Zaney1

Categories     Low Protein

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 10

4 lbs sweet potatoes, peeled and chunked
1/2 cup pecans, chopped
1/2 cup flaked coconut
1/3 cup sugar
1/3 cup brown sugar, packed
1/4 cup butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Steps:

  • Spray the inside of a slow cooker crock with cooking spray.
  • Place the sweet potato chunks in the slow cooker.
  • Combine pecans, coconut, sugar, brown sugar, butter, cinnamon and salt.
  • Sprinkle over potatoes.
  • Cover and cook on low 4 hoursor until potatoes are tender.
  • Stir in extracts.

Nutrition Facts : Calories 255.7, Fat 8.2, SaturatedFat 3.6, Cholesterol 10.2, Sodium 169.2, Carbohydrate 44.1, Fiber 5.2, Sugar 19.3, Protein 2.9

PECAN-COCONUT SWEET POTATOES



Pecan-Coconut Sweet Potatoes image

It's great to be able to make a tempting sweet potato dish well ahead by putting it in the slow cooker. This tasty recipe includes sweet coconut and crunchy pecans. It's yummy! -Rebecca Clark, Warrior, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 5h20m

Yield 6 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
2 tablespoons sweetened shredded coconut
2 tablespoons chopped pecans, toasted
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
1 tablespoon butter, melted
1/2 cup miniature marshmallows

Steps:

  • In a small bowl, mix the first six ingredients. Place sweet potatoes in a 3-qt. slow cooker coated with cooking spray; sprinkle with brown sugar mixture. Drizzle with butter. , Cook, covered, on low 5-6 hours or until sweet potatoes are tender. Turn off slow cooker. Sprinkle marshmallows over potatoes; let stand, covered, 5 minutes before serving.

Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 230mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.

COCONUT PECAN SWEET POTATOES RECIPE



Coconut Pecan Sweet Potatoes Recipe image

Our coconut pecan sweet potatoes recipe is absolutely divine! It has the tender sweet potatoes mixed with the refreshing flavors of coconut and a slight crunch from the pecans.

Provided by Steph Loaiza

Categories     Side Dish

Time 3h40m

Number Of Ingredients 8

6 Sweet Potatoes (Peeled and diced)
½ cup pecans
½ cup shredded coconut
⅓ cup sugar
⅓ cup brown sugar
¼ cup butter (melted)
½ teaspoon cinnamon
pinch salt

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.

Nutrition Facts : Calories 335 kcal, Carbohydrate 55 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 161 mg, Fiber 6 g, Sugar 27 g, ServingSize 1 serving

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