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."
Added to shopping list. Go to shopping list.
Ingredients1 h 20 m servings
Original recipe yields 6 servings
- 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 mixing bowl; mash. Add the pineapple, butter, orange juice, egg, salt, mace and ginger; mix well. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F 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.
ReviewsRead all reviews 1