Sweet Potatoes With Coconut Ginger Topping Recipes

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.

SWEET POTATOES WITH COCONUT-GINGER TOPPING

Steps:

• In 3-quart saucepan, place sweet potatoes, garlic, water and salt. Cover and heat to boiling; reduce heat to low. Simmer covered 15 to 20 minutes or until tender (do not drain).
• Heat oven to 350°F. In small bowl, mix 1 tablespoon melted butter, the coconut and gingerroot; spread on ungreased cookie sheet. Bake 6 to 8 minutes, stirring frequently, until golden brown.
• Mash potatoes, cooking liquid and 3 tablespoons butter with potato masher or electric mixer on low speed until no lumps remain. Spoon into ungreased casserole or serving dish. Sprinkle with coconut mixture.

COCONUT-PECAN SWEET POTATOES

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.

SWEET POTATO STREUSEL CASSEROLE WITH COCONUT

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.

COCONUT-SWEET POTATO PIE

Steps:

• Preheat oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended.
• Add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.
• Bake 35 minutes or until knife inserted in center comes out clean. Cool. Top with the whipped topping and remaining 1/2 cup coconut just before serving.