Sweet Potato Casserole With Coconut Food

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 CASSEROLE

Steps:

• Preheat oven to 350°F. Place sweet potatoes in greased 13x9-inch baking dish; top with apples.
• Mix syrup, butter and salt; pour over apples. Sprinkle with coconut; cover.
• Bake 30 minutes. Uncover. Bake an additional 20 to 30 minutes or until apples are tender and coconut is lightly browned.

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.

SWEET POTATO-COCONUT CASSEROLE

Steps:

• Preheat oven to 375 degrees. In a large pot, cover sweet potatoes with cold salted water by 1 inch and bring to a boil. Reduce to a rapid simmer and cook until tender, 10 to 12 minutes.
• Drain potatoes in a colander and let sit 5 minutes, then transfer to a food processor and process until smooth. Add coconut milk and lime zest and juice; process until combined. Transfer mixture to a 2-quart baking dish. Top with marshmallows and coconut and bake until toasted and golden, about 15 minutes.

SWEET POTATO CASSEROLE WITH COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Poke holes in the sweet potatoes with a fork, arrange the sweet potatoes on a cookie sheet. Grease an 11x7 inch glass baking dish.
• Bake sweet potatoes for 1 hour. Let cool, then mash in a large bowl. There should be approximately 3 2/3 cups of mashed sweet potato.
• Combine softened butter with brown sugar, nuts, coconut and flour; stir with a fork. Set aside.
• Combine sugar, eggs, milk, orange peel, butter, vanilla, salt with the mashed sweet potatoes. Beat the mixture with an electric mixer until smooth. Pour mixture into prepared baking dish. Sprinkle the brown sugar-nut mixture over the top of the mixture.
• Bake for 35 minutes.

SWEET POTATO CASSEROLE W/COCONUT PECAN TOPPING

Steps:

• Mix all of the casserole ingredients in a mixer until smooth, then spread in a buttered dish.
• Mix well topping ingredients and add melted butter.
• Sprinkle on top of the potatoes.
• Bake at 375 for 25 minutes.

SWEET POTATO CASSEROLE

Steps:

• In a large bowl, combine the mashed potatoes, butter, eggs, milk, vanilla extract and sugar. Spread into a greased 1-1/2-qt. casserole. , For topping, combine all the ingredients and sprinkle over potatoes. Bake at 375° for 25 minutes or until a thermometer reads 160°.

HEALTHY SWEET POTATO CASSEROLE

Steps:

• Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15-20 minutes. Once done, drain well and let cool.
• Meanwhile, preheat your oven to 350°F and spray a little cooking spray on a 9x13 or 9x9 inch casserole dish.
• In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.
• Place sweet potatoes into a large bowl and mash them with fork before adding coconut milk, maple syrup, oil, flaxseed, vanilla, cinnamon, nutmeg, and salt to the bowl. Mix until everything is combined.
• Spoon the sweet potato mixture into the prepared dish and sprinkle on the brown sugar and pecan mixture. Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 325 F.
• Oil a 1 1/2- to 2-quart casserole dish and set aside.
• Add the chopped sweet potato to a medium-sized saucepan and fill with enough water to cover. Boil, uncovered until fork tender, about 15 minutes.
• To make the casserole, drain the sweet potatoes well and place in the bowl of a food processor. Process until creamy.
• Add the maple syrup, dark brown sugar, margarine, salt, cinnamon, nutmeg, and ginger and pulse until well combined.
• Add the coconut milk, soy yogurt, and vanilla extract, processing until the mixture is smooth.
• Transfer the mixture to the prepared dish, smooth into an even layer, and set aside.
• To make the topping, add the pecans, dark brown sugar, and flour to a medium bowl. Stir until well-mixed.
• Cut in the margarine until the mixture resembles pea-sized crumbles. Sprinkle evenly over the sweet potato filling.
• Bake for 30 to 35 minutes or until the top is golden brown and the filling is slightly bubbly. Let cool for 10 to 20 minutes before serving.

SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Cover each sweet potato with foil and bake them until fork-tender. This will take 40-45 minutes, depending on the size of the sweet potato. When sweet potatoes are done cooking, reduce oven temperature to 350 degrees F.
• Once tender, scoop the sweet potato out of the skin with a spoon. Place it all in a large bowl and mash until desired consistency. Add melted butter, nutmeg, salt, and ground black pepper. Mix to combine.
• Place the sweet potato puree into a baking dish. Set aside.
• Mix pecans with melted butter, cinnamon, and monk fruit. Add this mixture on top of the sweet potato puree.
• Bake at 350 F uncovered for 20 minutes or until pecans are lightly toasted.