SWEET POTATO, COCONUT & CHILLI MASH
Roast sweet potatoes whole then mash the smooth flesh with creamy coconut and tangy lime, coriander and spicy chilli
Provided by Good Food team
Categories Side dish
Time 52m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the potatoes in several places, pop on a tray and bake for 45-50 mins until soft.
- Cut the potatoes in half lengthways and scoop out the flesh. Tip into a bowl and mash well. Stir through the coconut milk, chilli, lime zest and juice, coriander and some seasoning.
Nutrition Facts : Calories 225 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
ISLAND YAM BAKE
Yams or sweet potatoes are popular Hawaiian island fare, made more festive for luaus and other celebrations with the addition of typical, homegrown Hawaiian flavors.
Provided by KCFOXY
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place yams into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Preheat oven to 325 degrees F (165 degrees C).
- Return yams to the cooking pot, and mash with juice until smooth. Pack mashed yams into a 3 quart casserole dish, dot with butter, then sprinkle with brown sugar and nuts. Loosely cover with aluminum foil.
- Bake in preheated oven until hot and bubbly, 35 to 40 minutes.
Nutrition Facts : Calories 320.9 calories, Carbohydrate 58.1 g, Cholesterol 7.6 mg, Fat 9.5 g, Fiber 6.5 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 40.5 mg, Sugar 18.2 g
CURRIED COCONUT SWEET POTATO MASH
Steps:
- Fit a steamer basket into a large pot, add water just to the bottom of the basket, and arrange the sweet potatoes in a snug layer in the basket. Bring the water to a boil over medium-high heat, cover the pot, and lower the heat to maintain a vigorous simmer. Cook until the potatoes are completely tender when pierced with a skewer, 15 to 20 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to boil off .) Remove from the heat, carefully remove the potatoes from the basket, and set aside.
- Pour the water out of the pot and return to medium heat. Add the butter, curry, cinnamon, and cayenne and cook, stirring constantly, until the butter is melted and the spices are fragrant, about 2 minutes. Add the coconut milk and 1 1/2 teaspoons salt, bring to a simmer, and cook for an additional minute to thicken slightly. Remove from the heat and stir in the lemon juice.
- Carefully peel off and discard the potato skins. Add the potatoes to the pot and mash until smooth and all ingredients are blended. (At this point you can adjust the consistency of the potatoes by adding up to 1/2 cup of water.) Taste and add more salt or lemon juice as needed. If necessary, rewarm over low heat, stirring constantly.
- To serve, transfer to a serving dish and top with the coconut.
- You can make these potatoes up to a day ahead. Reheat in a covered ovenproof dish in a 350°F oven until heated through, about 40 minutes. Garnish just before serving.
- Tip
- Make sure you use coconut milk (which is unsweetened) and not coconut cream (which has a hefty dose of sugar added). And because the fatty coconut solids rise to the top, it's always a good idea to whisk the entire contents of the can before measuring out the amount you need.
- Note
- To toast coconut, spread it in an even layer on a rimmed baking sheet and bake in a 350°F oven, stirring occasionally, until golden.
GARLIC COCONUT MASHED YAMS (SWEET POTATOES)
This flavorful vegan side dish is ever-so-slightly adapted from a recipe in The Millennium Cookbook. These yams are truly addictive. They are a beautiful bed for a filet of fish, and a perfect complement to Caribbean-inspired dishes such as jerked meat or tempeh. I've even been known to eat the leftovers cold, straight from the refrigerator! This is a savory sweet potato dish, rather than the traditional sweet ones - It emphasizes the flavors of garlic and thyme.
Provided by Whats Cooking
Categories Yam/Sweet Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 171.1, Fat 7.8, SaturatedFat 6, Sodium 654.3, Carbohydrate 24.1, Fiber 4, Sugar 6.4, Protein 2.8
ISLAND COCONUT AND SWEET POTATO MASH
Jazz up a weeknight dinner with this sweet and savoury side-dish. Instead of marshmallows, coconut whipped cream is the surprise ingredient that replaces traditional butter to make the sweet potatoes light and fluffy.
Provided by Gay Lea Foods Co-operative®
Categories Gay Lea Foods Co-operative®
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Pierce sweet potatoes several times with a fork or paring knife. Microwave on high for 10 to 12 minutes or until very soft. Cool just until easy to handle.
- Scrape potato flesh from skins into a bowl; discard skins. Mash well with a fork. Stir in lime juice, onion, cumin, salt, cinnamon and pepper. Fold coconut whipped cream into sweet potato mixture until combined. Serve immediately.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 49.6 g, Fat 3.3 g, Fiber 7.1 g, Protein 3.8 g, SaturatedFat 3.1 g, Sodium 417.2 mg, Sugar 12.2 g
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.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 341mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
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- Pierce sweet potatoes several times with a fork or paring knife. Microwave on high for 10 to 12 minutes or until very soft. Cool just until easy to handle
- Scrape potato flesh from skins into a bowl; discard skins. Mash well with a fork. Stir in lime juice, onion, cumin, salt, cinnamon and pepper. Fold coconut whipped cream into sweet potato mixture until combined. Serve immediately.
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