Coconut Marshmallow Spiced Sweet Potatoes Food

SWEET POTATO CASSEROLE WITH COCONUT

Steps:

• Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain the potatoes and return them to the pot.
• Meanwhile, heat oven to 325°F. In a small bowl, combine the coconut, brown sugar, pecans, and ½ teaspoon salt.
• Add the granulated sugar, milk, butter, eggs, vanilla, and ½ teaspoon salt to the potatoes and mash until smooth.
• Transfer the mixture to an 8-inch square or another shallow 2-quart baking dish and sprinkle with the coconut mixture. Bake until heated through (tent loosely with foil if the top browns too quickly), 30 to 35 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.

COCONUT-SWEET POTATO PIE WITH SPICED CRUST

Steps:

• Heat oven to 350 degrees. Put the sweet potatoes in a medium saucepan, add water to cover by about an inch, and bring to a boil; reduce the heat to medium-low and cook until the potatoes are very tender, 12 to 15 minutes. Drain, then rice the potatoes or run them through a food mill.
• While the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground. Add the shredded coconut, 2 tablespoons of the sugar and 1/4 teaspoon each of the ginger and cinnamon, and pulse once or twice; add the melted butter and pulse just to combine. Press the mixture into a 9-inch pie dish and bake for about 7 minutes. Remove the crust from the oven and cool.
• In a food processor, combine the eggs with the remaining sugar, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined. Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.
• Put the pie plate on a baking sheet. Pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes. Cool on a rack and serve warm or at room temperature.

MARSHMALLOWS WITH COCONUT

Steps:

• Spray an 8-inch square baking pan with cooking spray.
• Mix cold water and gelatin together in a bowl until gelatin is dissolved.
• Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
• Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
• Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

COCONUT-MARSHMALLOW SPICED SWEET POTATOES

Steps:

• Butter a 2-quart baking dish or four 1-cup ramekins and set aside.
• Preheat oven to 350°F.
• Scrub the sweet potatoes and boil or steam until very tender. Remove from heat and let stand until cool enough to handle.
• Peel the sweet potatoes.
• Put them in a bowl and mash with salt, brown sugar, butter, ginger, coriander and coconut milk until very smooth.
• Spoon sweet potatoes into baking dish or ramekins.
• Top with coconut and marshmallows. Bake until marshmallows and coconut are lightly browned, 10 to 15 minutes.

SWEET POTATO COCONUT PIE WITH MARSHMALLOW MERINGUE

Steps:

• In a food processor, combine the flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap and refrigerate for 30 minutes or until easy to handle., Preheat oven to 425°. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond rim of plate; flute or press edge. Refrigerate until ready to fill., For filling, in a small saucepan, combine the coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in the sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust., Bake on lower oven rack 10-15 minutes. Reduce oven setting to 325°; bake until set, 40-50 minutes. Cover edge with foil if necessary during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Refrigerate at least 3 hours before topping with meringue., For meringue, combine sugar and water in a small saucepan over medium-high heat; using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage)., As sugar mixture cooks, preheat broiler. Beat egg whites and cream of tartar on medium speed until soft peaks form. While beating, gradually drizzle hot sugar mixture over egg whites; continue beating until stiff glossy peaks form. , Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. If necessary, beat again until stiff glossy peaks form., Spread meringue over pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Store leftovers in the refrigerator.