Sweet Potato Bake With Shredded Plantain And Coconut Topping Recipes

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.

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.

Steps:

• Preheat oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended.
• Add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.
• Bake 35 minutes or until knife inserted in center comes out clean. Cool. Top with the whipped topping and remaining 1/2 cup coconut just before serving.

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.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Line a baking sheet with foil, then spray with cooking spray.
• Prick each sweet potato with a few holes.
• Place on the baking sheet and bake for about 1 hour or until fork-tender all the way through to the middle (baking time will vary slightly).
• Cool the potatoes slightly then scoop out the pulp.
• Place the pulp in a large bowl.
• Add in 1/3 cup sugar (start with 1/3 cup and add in more to taste after if desired) melted butter, eggs, pinch salt, vanilla and evaporated milk or milk; mix with a wooden spoon to combine.
• Transfer/spread the mixture to the prepared baking dish.
• For the topping; in a small bowl combine 1/3 cup melted butter with brown sugar and flour; mix to combine.
• Mix in the nuts.
• Spread over the sweet potato mixture in the baking dish.
• Bake for about 25 minutes or until completely heated through.
• Delicious!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
• Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

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.

Steps:

• Peel sweet potato and dice into small cubes.
• Boil potato in water; until cooked. Drain, shake off as much water as you can.
• Saute onion in 1 tbsp oil over med. heat for about 5 mins in large non-stick skillet.
• Add other 1tbsp oil and plantain to skillet, increase heat to med. high. Saute till golden brown. Add cooked sweet potatoes. Using a metal spatula, saute all three ingred. for another 3-5 minutes seasoning to taste with sea salt, pepper, and ground cayenne pepper.
• Serve with rice or in tortillas and salsa and/or guacamole. Enjoy!