Sweet Potato With Toasted Coconut Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, coconut oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Divide the almond butter among the toasts, then top each with sliced banana and sprinkle with toasted coconut. Serve immediately.

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:

• Preheat the oven to 400 degrees F.
• Pierce each yam with a fork and lightly coat in oil. Cover in aluminum foil and bake until fork tender, about 30 minutes. Meanwhile, in a medium sized bowl, mix the sour cream, coconut milk, 3/4 cup of coconut, half of the chives and lime juice. Place mixture in refrigerator and chill until ready to use. When yams are cooked through, set aside until cool enough to handle. Remove foil, and cut each yam in half widthwise. Make 2 incisions at the rounded end of the yam to form an 'x' and spread open. Set the yam on its flat side, and top with a dollop of the coconut chive sour cream. Garnish with the remaining coconut and chives.

Steps:

• Bring sweet potatoes and 1 1/2 cups water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.
• Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn). Transfer to a plate.
• Break sweet potatoes up with the back of a spoon so that some chunks remain. Add toasted coconut, beans, garlic, cumin, chile, and remaining 1/2 cup water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.
• Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers. Add mustard seeds, and cook until seeds begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.

Steps:

• Soak the raisins in the rum overnight.
• Preheat oven to 400 degrees.
• In a saucepan, cook the sweet potatoes in boiling water 10 to 15 minutes, until a paring knife goes through a piece without resistance.
• Drain and cool to room temperature.
• Meanwhile, toast the coconut by spreading on a baking sheet and cooking in the oven 2 to 3 minutes until just beginning to brown.
• Cool.
• In a medium bowl, combine the vinegar, salt and pepper and whisk until the salt dissolves.
• While whisking, add the syrup and olive oil slowly.
• Reserve 2 tablespoons coconut and 1/4 cup grapes.
• Toss remaining coconut and grapes, the raisins with any reserved juices and sweet potatoes with the dressing.
• Spread in a shallow platter and top with the reserved coconut and grapes.

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.

Steps:

• Preheat oven to 450°F with rack in middle.
• Prick sweet potatoes in several places with a fork, then bake on a foil-lined baking sheet, rotating potatoes halfway through baking, until very soft, 45 minutes to 1 hour. When cool enough to handle, halve sweet potatoes and scoop flesh into a bowl.
• Meanwhile, bring coconut milk, brown sugar, and 1 teaspoon salt just to a simmer in a small saucepan over medium heat, stirring occasionally.
• Stir into warm sweet potatoes, then pulse in batches in a food processor until smooth. Season with salt.