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Coconut Sweet Potatoes

 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.
8 ServingsPrep: 50 min. Bake: 30 min.


  • 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


  • 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.

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Coconut Sweet Potatoes (continued)

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.