Coconut Potatoes Recipes

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

Ingredients

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-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

Ingredients

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.

COCONUT OIL ROASTED SWEET POTATOES

Coconut Oil Roasted Sweet Potatoes image

Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it for adults. It's just delicious.

Provided by Melissa Clark

Categories easy, weekday, side dish

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons virgin coconut oil
1 3/4 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons light brown sugar, packed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg

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.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 11 grams

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

Chicken Curry With Sweet Potatoes and Coconut Milk image

I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.

Provided by Melissa Clark

Categories dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 (3 1/2 pound) whole chicken, cut into 8 pieces
2 1/2 teaspoons kosher salt, more as needed
Black pepper, as needed
2 tablespoons peanut, safflower or vegetable oil
1/4 cup finely chopped scallion
1 1/2 inches fresh ginger, peeled and grated (1 1/2 tablespoons)
3 garlic cloves, finely chopped
1 to 2 jalapeno or Serrano chiles, to taste, seeded and finely chopped
2 tablespoons red curry paste
1 (15 1/2-ounce) can coconut milk
2 medium sweet potatoes (1 pound), peeled and cut into 1 1/2-inch chunks
3/4 cup coconut flakes
1 tablespoon black or brown mustard seeds
Fresh cilantro leaves
Lime wedges

Steps:

Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams

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