Sweet Potato Coconut Casserole Food

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 STREUSEL CASSEROLE WITH COCONUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
• Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
• Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
• Bake in the preheated oven until topping is browned, 20 to 30 minutes.

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 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.

BEST SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk yams, eggs, 1/2 cup butter, white sugar, coconut, milk, and vanilla together in a bowl until smooth; pour into a 9x13-inch baking dish.
• Stir pecans, brown sugar, butter, and flour together in a separate bowl until crumbly; sprinkle over the yam mixture.
• Bake in preheated oven until the topping is slightly browned, about 30 minutes.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. Season with a good pinch of salt and bring to a boil over medium-high heat, lower to medium low and simmer until the potatoes are tender, 8 to 10 minutes. Drain well and return the potatoes to the pot.
• Add the coconut milk, brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt; use a potato masher to mash the sweet potatoes until the mixture very smooth (see Cook's Note). Taste and adjust the seasoning with more salt if needed. Transfer to a 2-quart baking dish and smooth into an even layer.
• For the nut topping: While the potatoes are cooking, add the walnuts, pecans, flour, brown sugar, cinnamon and a pinch of salt to a food processor and pulse a few times until evenly and finely chopped (the nuts should be small but not pulverized). Add the coconut oil and pulse a few more times until the mixture is fully moistened and combined.
• Sprinkle the nut mixture evenly over the sweet potato filling. Bake until the top is golden brown and the filling is heated through, 25 to 30 minutes. Let the casserole cool 5 minutes before serving.

COCONUT SWEET POTATO BAKE

Steps:

• Divide sweet potatoes among four greased 13-in. x 9-in. baking dishes. , In a large saucepan over medium heat, combine the butter, sugar, milk, cinnamon and nutmeg; cook and stir until butter is melted and mixture is smooth. Remove from the heat; stir in coconut and vanilla. Pour over sweet potatoes., Cover and bake at 350° for 45 minutes. Uncover; sprinkle each with 1-1/2 cups marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and melt.

SWEET POTATO, COCONUT AND PINEAPPLE CASSEROLE

Steps:

• Heat oven to 350°F.
• Drain pineapple, reserving 1/4 cup juice; pour into small bowl. Add sugar, pumpkin pie spice and butter; stir until blended.
• Place sweet potatoes in 9-inch square baking dish sprayed with cooking spray; top with pineapple chunks. Drizzle evenly with sugar mixture. Sprinkle with coconut and nuts; cover.
• Bake 35 to 40 min. or until sweet potatoes are heated through and coconut is lightly browned, uncovering after 30 min.

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 SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
• In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
• Bake 30 minutes in the preheated oven.

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.

WHIPPED SWEET POTATO CASSEROLE WITH BROWN SUGAR-COCONUT TOPPING

Steps:

• Set oven to 350 degrees.
• Butter a 3-quart casserole dish.
• In a bowl mix all the ingredients together (except the topping mixture) mix well to combine.
• Place into prepared casserole dish.
• In another bowl combine all the topping ingredients together until coarse and crumbly.
• Sprinkle over the sweet potato mixture in the baking dish.
• Bake for about 40 minutes.

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.

GRANDMA'S SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Mix mashed sweet potatoes, white sugar, milk, butter, eggs, vanilla extract, and salt together; transfer potato mixture to the prepared baking dish.
• Mix brown sugar and flour for topping together in a large bowl. Add pecans, coconut, and butter; mix until well combined. Sprinkle over the casserole.
• Bake in the preheated oven until topping is golden brown, about 25 minutes.

SWEET POTATO CASSEROLE WITH PECAN AND COCONUT TOPPING

Steps:

• Skin, mash and boil potatoes. Let cool. Mix cooled mashed potatoes with sugar, butter, eggs, vanilla, and milk until well blended. Put in 2 1/2 quart baking dish.
• Mix all topping ingredients in seperate bowl until mixture resembles crumbs. Put over potato mixture. Bake casserole in 375 degree oven for 20 minutes. Enjoy!