Coconut Mashed Sweet Potatoes Food

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.

MASHED PURPLE SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke holes all over potatoes with a fork. Arrange in a baking dish.
• Bake in preheated oven until potatoes are easily pierced with a knife, about 45 minutes.
• Cut potatoes in half, widthwise, on a cutting board. Scoop flesh into a mixing bowl. Add coconut milk, lime juice, salt and pepper to taste. Beat with an electric mixer until smooth.

GARLIC COCONUT MASHED YAMS (SWEET POTATOES)

Steps:

• Heat oil in small saute pan over medium heat. Add the garlic and thyme and saute until the garlic is golden. Remove from heat.
• Slice the yams into 2-inch cubes. Bring 2 quarts of water to a boil. Add the yams and boil for 15 minutes or until the yams are soft. Drain in a strainer and then return to pot. Add sauteed garlic and remaining ingredients. Mash until creamy, using a potato masher. Serve hot.

FIERY SWEET POTATOES

Steps:

• Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.
• In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.
• At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake 20 minutes. Uncover, dot with remaining butter and sugar and broil until brown and crusty, checking often to prevent scorching.

MASHED SWEET POTATOES WITH COCONUT MILK

Steps:

• Prick sweet potatoes with a fork in several places.
• Microwave on High until tender all the way to the center, 10 to 15 minutes.
• Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.
• When cool enough to handle, peel off and discard skin.
• Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher.
• Add coconut milk, ginger and salt; stir well.
• Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.

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.