Pineapple Coconut Potatoes Recipes

SWEET POTATO, COCONUT AND PINEAPPLE CASSEROLE

Steps:

• Heat oven to 350°F.
• Drain pineapple, reserving 1/4 cup juice; pour into small bowl. Add sugar, pumpkin pie spice and butter; stir until blended.
• Place sweet potatoes in 9-inch square baking dish sprayed with cooking spray; top with pineapple chunks. Drizzle evenly with sugar mixture. Sprinkle with coconut and nuts; cover.
• Bake 35 to 40 min. or until sweet potatoes are heated through and coconut is lightly browned, uncovering after 30 min.

VEGETABLE CURRY

Steps:

• Chop the veggies + onion and put everything in a large pan or pot with a little water (or use oil, if not oil-free) and fry on medium heat for about 8-9 minutes. Add the garlic and fry for a further minute. Stir frequently.
• Drain and rinse chickpeas (or beans of choice) and add them to the pan together with the pineapple chunks.
• Add coconut milk, all spices + salt and pepper to taste. Simmer for about 10 minutes or longer (for a thicker curry). You can also add 1-2 tsp of cornstarch (mix it with some coconut milk before you add it) to make the curry sauce even thicker.
• Serve the curry with cooked rice of choice, potatoes, or naan bread. Garnish with fresh coriander. Enjoy!

PINEAPPLE COCONUT POTATOES

Steps:

• Drain pineapple, reserving juice. In a large bowl, combine the pineapple, potatoes, 3/4 cup coconut and onion. Transfer to a greased 1-qt. baking dish; set aside., In a small saucepan, whisk the brown sugar, flour, salt, ginger, vinegar, soy sauce and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture and toss to coat. , Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with remaining coconut. Bake, uncovered, for 10 minutes or until lightly browned.

AWESOME SWEET POTATO CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.
• Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.

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.

PINEAPPLE COCONUT COOKIES

Steps:

• Soften butter at room temperature.
• Preheat oven to 400 degrees F.
• Shred pineapple chunks into smaller bits.
• Cream butter and sugar until smooth.
• Add eggs 1 at a time until mixture is fluffy.
• Beat in coconut extract.
• Add water.
• Add the pineapple and coconut.
• In a separate bowl sift together the flour, baking soda and salt.
• Stir the flour mixture into the butter mixture.
• Form cookie dough into a ball and wrap in plastic.
• Chill for 2 hours.
• Roll dough into by the 1/4 into balls.
• Lightly flatten top.
• Lay balls an inch apart and bake for 7 minutes.

SWEET POTATOES & PINEAPPLE COCONUT-"NAPLES STYLE"

Steps:

• peel and dice sweet potatoes.
• add juice from pineapple can to sweet potatoes, sauté at med-high, in butter and pineapple juices, cook till fork tender.
• add remaining ingredients to pot and cook 5 minutes until fully blended. salt and pepper to taste.
• serve as a side dish or add whipped cream for dessert or add soup (see above comments) and/or fruit ingredients.