PECAN-COCONUT SWEET POTATOES
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
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
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
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 PIE WITH CANDIED PECANS AND COCONUT
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
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 STREUSEL CASSEROLE WITH COCONUT
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
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 WHIPPED SWEET POTATOES WITH MAPLE-PECAN DRIZZLE
Sweet potatoes simmered in coconut milk until tender, whipped until smooth, and topped with a warm maple syrup and pecan mixture. Dairy-free and delicious!
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 10
Steps:
- Place a large pot over medium heat. Add the sweet potatoes, coconut milk, 2 tablespoons maple syrup, cinnamon, nutmeg, cayenne, cloves, and 1/2 teaspoon kosher salt to the pot. Stir to combine.
- Bring to a simmer, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Remove pot from heat and remove lid. Let cool until a bit safer to handle - I give it about 5 minutes.
- While the potatoes are cooling a bit, make the maple-pecan drizzle. Place the pecans and 1/3 cup maple syrup in a small saucepan and set over low heat. Cook, stirring frequently, until warm and bubbling, a couple of minutes (depending on your stove top). Remove from heat.
- Using a hand mixer, whip the potatoes, starting on low speed and then gradually increasing to high speed to help decrease splatter. Be careful! Note that if you have a non-stick pan, you may want to transfer the potatoes to a bowl first so you don't risk getting any teflon in your potatoes. Teflon potatoes bad!
- Taste the potatoes and add more salt if desired. Scoop into a serving bowl and spoon the warm maple-pecan drizzle over the top. Serve.
Nutrition Facts : ServingSize 1 /8 of recipe, Calories 237 kcal, Sugar 20 g, Sodium 174 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 48 g, Fiber 6 g, Protein 3 g
COCONUT-PECAN SWEET POTATOES
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
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
TRADITIONAL SWEET POTATO CASSEROLE WITH PECANS
This a family tradition handed down from a former coworker, Rachel. We have it every Thanksgiving and Christmas. Big hit with the family.
Provided by Lori Foster
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h25m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, transfer to a large bowl, and allow to cool.
- Mash potatoes to a smooth consistency with a fork or potato masher. Mix in raisins, coconut, sugar, 1/2 cup melted butter, eggs, and vanilla extract until well combined. Transfer potato mixture into a 9x13-inch baking dish.
- Mix together 1/2 cup melted butter, brown sugar, flour, and pecans in a bowl until moist and the mixture clumps together; sprinkle over potato mixture.
- Bake in the preheated oven until topping is golden brown, about 30 minutes.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 43.7 g, Cholesterol 51 mg, Fat 19.6 g, Fiber 4.8 g, Protein 3.9 g, SaturatedFat 10.1 g, Sodium 152.2 mg, Sugar 22 g
COCONUT/PECAN SWEET POTATOES
Make and share this Coconut/Pecan Sweet Potatoes recipe from Food.com.
Provided by coconutcream
Categories Yam/Sweet Potato
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all but the coconut and vanilla and in a large pot and simmer on low for 3-4 hours. Check for doneness by consistency.
- Once finished simmering, add coconut and vanilla and mix thoroughly.
- Serve.
Nutrition Facts : Calories 276.5, Fat 11, SaturatedFat 5.2, Cholesterol 20.3, Sodium 142.5, Carbohydrate 43.1, Fiber 5, Sugar 18.3, Protein 2.9
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