COCONUT SWEET POTATOES
In Nacogdoches, Texas, Hasel King mashes sweet potatoes with pineapples, orange juice and seasonings. With a streusel-like topping of coconut and pecans, its sweet taste and pretty look will garner praise. TIP: To switch it up, follow Hasel's lead and substitute peanuts for the pecans.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 341mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g 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.
SPICY SWEET POTATO AND COCONUT SOUP
Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!
Provided by Lynn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g
SWEET POTATO AND COCONUT BREAD
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
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 WITH TOASTED COCONUT
Provided by Maya Kaimal
Categories Bean Potato Appetizer Side Vegetarian Coconut Spice Root Vegetable Sweet Potato/Yam Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (as part of a large meal)
Number Of Ingredients 14
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.
COCONUT PECAN SWEET POTATOES RECIPE
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
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
SWEET POTATO WITH COCONUT PEANUT SAUCE
A nice vegetarian side dish. Works equally well with tahini and other nut butters in place of peanut butter and can be varied to suit your taste. Serve with lentils, rice pilaf and a big green salad for an easy vegetarian meal any time.
Provided by rsarahl
Categories Yam/Sweet Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan on medium heat.
- Fry the onion and garlic in the oil for a few minutes until the onion is sweated and soft and the garlic is fragrant but not burned.
- Add the curry powder and stir to combine.
- Add the peanut butter and stir until it begins to melt.
- Pour in the coconut milk and stir until well blended.
- A wire whisk can be helpful at this point to blend the sauce well.
- Add the cubes of sweet potatoes and the salt to the sauce in the pan and bring the mixture to a boil; reduce heat and simmer until the sweet potato is softened and pierces easily with the tip of a knife (about 10-15 minutes depending on size of chunks).
Nutrition Facts : Calories 323.3, Fat 20.4, SaturatedFat 14.4, Sodium 119, Carbohydrate 33.1, Fiber 5, Sugar 7.4, Protein 5.9
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