Sweet Potatoes With Coconut Ginger Topping Food

SWEET POTATOES WITH COCONUT-GINGER TOPPING

Steps:

• In 3-quart saucepan, place sweet potatoes, garlic, water and salt. Cover and heat to boiling; reduce heat to low. Simmer covered 15 to 20 minutes or until tender (do not drain).
• Heat oven to 350°F. In small bowl, mix 1 tablespoon melted butter, the coconut and gingerroot; spread on ungreased cookie sheet. Bake 6 to 8 minutes, stirring frequently, until golden brown.
• Mash potatoes, cooking liquid and 3 tablespoons butter with potato masher or electric mixer on low speed until no lumps remain. Spoon into ungreased casserole or serving dish. Sprinkle with coconut mixture.

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.

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 BAKE WITH SHREDDED PLANTAIN AND COCONUT TOPPING

Steps:

• Preheat oven to 400 degrees.
• Prick the sweet potatoes with a fork and roast them on a foil lined pan for 1 hour and 15 minutes.
• Once they are cool enough to handle , peel.
• Puree the peeled potatoes in the large bowl of a food processor until very smooth.
• Add the rest of the ingredients and blend well.
• Pour into a buttered 2 quart casserole dish and bake in a 350 degree oven for 40 minutes.
• Prepare the topping while the casserole is baking.
• Peel the plantain and run them through the grater attachment on the food processor.
• Add plantain shreds into a bowl with the ginger, salt, pepper and sugar. Mix lightly with a spoon.
• Heat the canola oil in a skillet until it is hot but not smoking.
• Drop plantain mixture by tablespoons into hot oil.
• Fry about three minutes on each side. (reduce heat if they start to over brown).
• Remove to paper towel lined platter to cool.
• Once cool, crumble the plantain.
• Combine the coconut with the plantain.
• Once the sweet potato mixture has baked for 40 minutes, add the plantain mixture to the top and lightly pat. Bake another 10 minutes.

SWEET POTATO, COCONUT AND GINGERROOT SOUP

Steps:

• Fresh gingerroot, coconut milk and Progresso™ vegetable broth provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.
• In blender or food processor, place half of the soup mixture (see tip). Cover; blend on high speed until smooth, scraping down sides if necessary. Puree soup until smooth. Repeat with remaining soup. Return mixture to saucepan; beat in coconut milk and lime juice with whisk. Reheat 5 minutes over medium heat (do not boil).
• Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.