Coconut Sweet Potatoes Recipe

Coconut Sweet Potatoes Recipe photo by Taste of Home

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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.

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Coconut Sweet Potatoes Recipe

Prep: 50 min. Bake: 30 min.

Yield: 8 Servings

50 30 80

Ingredients

1-1/2 pounds sweet potatoes (about 6 medium)
1/3 cup crushed pineapple
2 tablespoons butter, melted
1 tablespoon orange juice
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon ground mace
1/8 teaspoon ground ginger
1/3 cup flaked coconut
1/3 cup finely chopped pecans
2 tablespoons brown sugar

Directions

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 11-in. x 7-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. Yield: 6-8 servings.

Nutritional Facts 3/4 cup equals 163 calories, 8 g fat (4 g saturated fat), 34 mg cholesterol, 341 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Coconut Sweet Potatoes in Quick Cooking September/October 2005, p45