SWEET POTATO SKILLET CAKE WITH BROILED COCONUT ICING
Provided by Jackie Garvin- Sweet Potato Love Cookbook
Number Of Ingredients 15
Steps:
- Beat together eggs and sugar until creamy and pale yellow.
- In the same bowl, add buttermilk, baking soda, melted butter, and mashed sweet potato. Stir until mixed.
- Add flour, cinnamon, and ginger to a small bowl and stir lightly.
- Add flour mixture to wet ingredients and stir with a wooden spoon until mixed.
- Pour into a well-seasoned 9-inch cast iron pan. You can use a greased and floured 8-inch square pan instead.
- Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and prepare icing.
- Cook butter, brown sugar, buttermilk, and salt in a small pan over medium heat, stirring constantly, until the butter and sugar have melted. Add coconut and pecans and continue stirring until the mixture reaches a medium rolling boil.
- Immediately, pour icing on top of warm skillet cake and spread across entire surface.
- Place under broiler for 2 to 3 minutes or until browned. Do no get distracted. Once the topping starts to brown, you've got a few seconds that separates browned from burned.
- Remove from oven and completely cool on a cooling rack before cutting.
SWEET POTATO CAKE WITH COCONUT FROSTING
Steps:
- Preheat oven to 350 degrees F. Lightly spray 2 (8 or 9-inch) round cake pans with butter flavored cooking spray; set aside.
- In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, coconut extract, evaporated milk, and oil. Use an electric mixer to beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
- Divide batter between prepared cake pans. Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted in middle of cakes comes out clean. Let cakes cool in pan for 10 minutes. Invert onto a wire cooling rack to cool completely.
- In a medium mixing bowl, combine frosting and rum extract; set aside.
- Place 1 of the cooled cake layers on serving plate. Cut a triangle from the bottom corner of a small zip-top bag. Spoon 1/4 cup of frosting into bag and secure top with 1 hand. Use other hand to guide bag and squeeze a thick border of frosting around the edge of the cake layer. Spoon cranberry sauce in the center of frosting border.
- Carefully place the other cake layer on top. Frost cake with remaining frosting. Sprinkle with coconut and gently pat to adhere to frosting. Slice and serve.
SWEET POTATO AND COCONUT BREAD
This bread is a welcomed treat anytime. I especially love it with a good book and a cup of my favorite tea. Recipe can also be made in two 5x9-inch loaf pans.
Provided by Maybelle Miller
Categories Bread Quick Bread Recipes
Time 1h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
- Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut, and walnuts into butter mixture until just combined. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.
Nutrition Facts : Calories 415.4 calories, Carbohydrate 56.6 g, Cholesterol 77 mg, Fat 19.2 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 9.4 g, Sodium 320.9 mg, Sugar 29.4 g
YUMMY SWEET POTATO CASSEROLE
My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!
Provided by TINA B
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.1 g, Cholesterol 49.6 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 187.5 mg, Sugar 19.8 g
SWEET POTATO CAKE WITH COCONUT PECAN FROSTING
Make and share this Sweet Potato Cake With Coconut Pecan Frosting recipe from Food.com.
Provided by gwynn
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- For Cake:.
- Combine oil and sugar in a large mixing bowl; beat until smooth.
- Add egg yolks; beat well.
- Stir in hot water.
- Combine dry ingredients; blend into sugar mixture.
- Stir in sweet potatoes and vanilla, blending thoroughly.
- Beat egg whites until stiff; fold into batter.
- Spoon mixture into 13x9 baking dish.
- Bake at 350 degrees for approximately 30 to 40 minutes or until cake test done.
- Remove from dish; cool on wire rack.
- For Frosting:.
- Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
- Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.
- Remove from heat.
- Add coconut and pecans.
- Cool until of spreading consistency, beating occasionally.
- Makes 2 1/2 cups.
Nutrition Facts : Calories 625.2, Fat 38.7, SaturatedFat 10.7, Cholesterol 115.3, Sodium 218.1, Carbohydrate 65.8, Fiber 1.9, Sugar 44, Protein 6.2
SWEET POTATO CAKE WITH COCONUT PECAN CREAM CHEESE FROSTING
Doesn't this just sounds wonderful?!?! Turns a cake mix into something absolutely delicious! This is from "The Cake Mix Doctor" By Ann Byrn.
Provided by Courtly
Categories Dessert
Time 56m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease and flour two 9 inch round cake pans.
- Mash sweet potatoes with their heavy syrup in mixing bowl using fork or potato masher. Add cake mix, eggs, oil, and cinnamon. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides again, if needed. The batter should look well combined and thickened. Divide batter between prepared pans. Place pans in oven.
- Bake cakes until they spring back when lightly pressed with your finger and just start to pull away from edge of pan, 28-31 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around edge of each layer and invert onto a wire rack. Cool to room temperature.
- Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:.
- Place cream cheese and butter in large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop machine. Add confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add vanilla, then increase mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in coconut and pecans.
- Place one cake layer, right side up, on platter. Spread the top with frosting. Place second layer, right side up, on top of the first layer and frost top and sides of cake with clean, smooth strokes.
Nutrition Facts : Calories 470.5, Fat 27.8, SaturatedFat 13, Cholesterol 70.5, Sodium 322.3, Carbohydrate 52.7, Fiber 3, Sugar 35.9, Protein 4.9
SWEET POTATO LAYER CAKE WITH SPICED PECAN BUTTERCREAM
Provided by Food Network
Categories dessert
Time 4h40m
Yield 10 to 12 servings
Number Of Ingredients 27
Steps:
- Make Spiced Pecans: Preheat the oven to 350 degrees F.
- Place the pecans in a single layer on a baking sheet and toast them for 10 minutes, until fragrant. Meanwhile, combine the brown sugar, cinnamon, and nutmeg in a medium bowl, using your fingers to mix everything thoroughly. Stir in the melted butter to make a paste. Add the toasted pecans to the mixture and stir to coat, then spread them evenly on the baking sheet and return to the oven for 8 minutes. Remove from the oven, drizzle over the rum, and bake for 8 more minutes, stirring once. Remove from the oven, cool completely and leave the oven on. When cool, chop the pecans into medium-fine pieces, some larger than others, and set aside.
- Meanwhile, pierce the sweet potatoes with a fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel, and mash the sweet potatoes with a potato masher or fork.
- Lower oven temperature to 325 degrees F. Spray 2 (8-inch) round cake pans with nonstick baking spray and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together on medium speed until light and fluffy, 4 minutes. Add the canola oil; beat on medium until combined. Add the mashed sweet potatoes and mix until combined. Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and ginger and then mix the dry ingredients into the sweet potato mixture. Mix in vanilla and rum. Fold in 1 1/4 cups of the chopped Spiced Pecans by hand. Evenly distribute cake batter into the prepared pans, and transfer to the oven. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely.
- Make the buttercream while the cake is baking: Beat the egg yolks in the clean bowl of an electric mixer fitted with the paddle attachment on medium-high until very thick, about 5 minutes. Combine the sugar with the syrup in a small saucepan, and set over medium-high heat, stirring constantly until the mixture comes to a full boil. Immediately scrape the mixture into a heatproof 1-cup glass measure. With the mixer on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds. Repeat until all of the syrup has been added. Beat until the bowl has cooled to room temperature. On medium speed, add the butter, 2 tablespoons at a time, beating well after each addition. The frosting will begin to come together after all of the butter has been incorporated (it will look curdled first, but be patient and it will come together beautifully!). Scrape the bowl and beat in the vanilla and salt. Mix in 3/4 cup chopped Spiced Pecans.
- Cut each cooled cake layer in half horizontally, creating 4 layers. Set 1 layer, cut side up, on a cake round or cake plate and spread a thin layer of frosting on the surface. Stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining Spiced Pecans decoratively on top of cake. Chill for 1 hour or serve immediately if you can't wait!
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
SWEET POTATO CASSEROLE W/COCONUT PECAN TOPPING
My partner's wife sent this last year to our Thanksgiving luncheon at work. It was hit there and a hit at my house. I just love it!
Provided by Mysterygirl
Categories Yam/Sweet Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
COCONUT-PECAN SWEET POTATOES
These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things. Coconut gives the classic a fresh twist. -Raquel Haggard, Edmond, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 211 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 3g fiber), Protein 2g protein.
SWEET POTATO-COCONUT CAKE
Not sure where this recipe originated, as I found it clipped from what appears to be a magazine. I haven't found a recipe quite like this one. I have not made it yet, however, I wish to make it soon. *Note* in the recipe where fresh coconut is needed, bagged unsweetened shredded coconut can be substituted I guessed on the prep time. The recipe seems a bit involved.
Provided by Jamie Lynne
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Cream butter and sugar until light and fluffy Add vanilla and mix well.
- Sift together flour, baking powder, and salt Combine milk and buttermilk With mixer running, add flour and liquid to the butter mixture alternately in thirds, scraping down the sides of the bowl after each addition Add the 1/2 cup coconut and sweet potato and mix well.
- Using a clean bowl and clean beaters or whisk, whip egg whites until stiff but not dry Fold into cake batter using over-under motion. Pour batter evenly into two greased 9-inch cake pans.
- Bake in a preheated 350-degree oven for 25 minutes or until springy to the touch Turn cakes out onto cooling rack and allow to cool at room temperature.
- Frosting.
- Whisk sugar and water together, dissolving sugar completely Place on high heat and allow to come to rapid boil.
- While water is boiling, whip egg whites on high speed When egg whites are stiff but not dry, add vanilla and sal. Remove boiling sugar water from heat and pour into egg whites in a slow, thin steam Continue whipping until mixture reaches room temperature This will take 8-10 minutes Add corn syrup and continue whiping on high speed until icing reaches spreading consistency.
- When cake layers reach room temperature, frost and assemble cake. Sprinkle ouside of frosted cake with coconut, covering it completely.
Nutrition Facts : Calories 6947.4, Fat 260.7, SaturatedFat 180, Cholesterol 510, Sodium 6031.8, Carbohydrate 1099.3, Fiber 27, Sugar 730.7, Protein 80.2
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.
COCONUT PECAN CAKE
This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
PECAN-COCONUT SWEET POTATOES
It's great to be able to make a tempting sweet potato dish well ahead by putting it in the slow cooker. This tasty recipe includes sweet coconut and crunchy pecans. It's yummy! -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first six ingredients. Place sweet potatoes in a 3-qt. slow cooker coated with cooking spray; sprinkle with brown sugar mixture. Drizzle with butter. , Cook, covered, on low 5-6 hours or until sweet potatoes are tender. Turn off slow cooker. Sprinkle marshmallows over potatoes; let stand, covered, 5 minutes before serving.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 230mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.
PECAN SWEET POTATO CAKE
Make and share this Pecan Sweet Potato Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Cake: set an oven rack in the middle of the oven; preheat oven to 350°; butter three 8-inch round cake pans; line them with parchment or wax paper cut to fit; then butter the paper; dust all over with fine dry bread crumbs, invert the pans over paper and tap gently to shake out excess; set aside.
- Sift together the flour, baking powder, salt, ginger, and nutmeg; set aside.
- In a big bowl of an electric mixer, beat the sugar and oil just to mix.
- Add in egg yolks; beat to mix.
- On low speed, add the sifted dry ingredients in three additions alternating with the boiling water and vanilla in two additions; remove the bowl from the mixer and set aside.
- Note: to prepare the potatoes-peel them and then grate them on the fine grater of a food processor or with a hand-held grater set over a piece of foil; use the side of the grater that has small, round-not diamond-shaped-openings; measure 2 cups tightly packed.
- Stir the potatoes and then the pecans into the batter.
- In a small bowl of an electric mixer (with clean beaters), beat the whites until they hold a straight shape when the beaters are raised, but are not stiff or dry.
- Without being too thorough, fold about one-third of the whites into the batter, then fold in the remaining whites, handling as little as necessary until just incorporated.
- Divide the batter among the prepared pans and smooth the tops.
- Bake the three pans on the same oven rack for 30-35 minutes, until the cakes barely begin to come away from the sides of the pan (these layers might not spring back when pressed with a fingertip, even though they will be done).
- Cool in the pans for 2-3 minutes; then cover each pan with a rack, turn the pan and rack over, remove the pan and paper lining, cover with another rack, and turn over again, leaving the layers right side up to cool.
- When you are ready to ice the cake, place four 12x4 inch strips of parchment or wax paper in a square pattern around the sides of a large cake plate; place one layer on the plate.
- Stir the apricot preserves in a small saucepan over medium heat to melt.
- Then press through a strainer; with a teaspoon or pastry brush, spread the first cake layer with 1/3 of the preserves; reserve the remaining preserves.
- Icing: add the sugar, cream of tartar, and water in a 6-cup saucepan; with a wooden spoon stir over medium heat until the mixture begins to boil.
- Cover airtight and let boil 3 minutes (this keeps the steam in the pot and dissolves any sugar crystals that cling to the sides).
- Uncover and insert a candy thermometer; increase heat to high and let boil, without stirring, until the thermometer registers 242°.
- Shortly before the sugar syrup is done (or when the thermometer registers about 236°--soft ball stage), add the salt to the egg whites in the large bowl of an electric mixer and beat until the whites are stiff (if the sugar syrup is not ready, turn the beater to lowest speed and let it beat slowly until the syrup is ready; or you can let the whites stand, but no longer than necessary).
- When the syrup reaches 242°, turn the mixer to high speed and gradually add the syrup in a thin stream (it may be easiest if you pour the syrup into a pitcher and add it from the pitcher).
- Then continue to beat at high speed, scraping the bowl occasionally with a rubber spatula, for about 5 minutes or until the icing is quite thick and stiff (if necessary, beat some more; the icing may still be warm when it is used).
- Add the vanilla and almond extract a minute or two before the icing is stiff enough.
- Spread the first cake layer with icing about ½ inch thick.
- Place the second layer over it and spread with 1/3 of melted apricot preserves, and then cover it with a layer of icing about ½ inch thick.
- Cover with the third cake layer and the remaining preserves.
- Now, it is best to ice the sides first; use a long, narrow metal spatula to ice the sides, thinly at first, and then build it up until it is about ½ inch thick, or thicker.
- Smooth the sides; use the remaining icing on the top; spread it smooth.
- After the sides and the top are smooth and even, then, with the back of a teaspoon or with the spatula, form swirls and peaks evenly on the top of the cake.
- To coat the sides with the coconut, first spread out the coconut the length of a foil or wax paper next to the cake plate.
- Take a handful of the coconut in the palm of your hand and turn your hand to place the coconut on the sides of the cake, starting at the top and working your way down.
- When much of the coconut falls onto the plate, remove it with your fingers and replace it either on the cake or on the pile of coconut on the paper.
- Then, use a long, narrow metal spatula to pick up the coconut that has fallen to the plate and return it onto the sides of the cake.
- Finally, fold the paper strips around the bottom up against the cake, and the coconut that has fallen to the strip will stick to the base of the cake; last, sprinkle all the remaining coconut over the top.
- Remove the paper strips by pulling each one slowly and gently toward a narrow end.
- Since the cake is so high, use a long-bladed knife to cut it and dinner plates to serve it on.
Nutrition Facts : Calories 830.4, Fat 46.8, SaturatedFat 11.5, Cholesterol 70.5, Sodium 280.2, Carbohydrate 99.1, Fiber 3.7, Sugar 72.4, Protein 8.3
SWEET POTATO LAYER CAKE
"A true Southern classic, this cake is a hit at church functions and bake sales," writes Christy Shepard from Marion, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. , In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes. , Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.
Nutrition Facts : Calories 941 calories, Fat 61g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 318mg sodium, Carbohydrate 95g carbohydrate (65g sugars, Fiber 4g fiber), Protein 9g protein.
COCONUT PECAN SWEET POTATOES RECIPE
Our coconut pecan sweet potatoes recipe is absolutely divine! It has the tender sweet potatoes mixed with the refreshing flavors of coconut and a slight crunch from the pecans.
Provided by Steph Loaiza
Categories Side Dish
Time 3h40m
Number Of Ingredients 8
Steps:
- Place potatoes in a slow cooker that has been sprayed with cooking spray.
- Place pecans, coconut, brown sugar, white sugar, melted butter, cinnamon, and salt in a small bowl. Mix with a fork until completely combined.
- Pour pecan mixture over top of the potatoes.
- Cook on high for 3 1/2 - 4 hours until potatoes are tender.
- Serve warm.
Nutrition Facts : Calories 335 kcal, Carbohydrate 55 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 161 mg, Fiber 6 g, Sugar 27 g, ServingSize 1 serving
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