Tropical Sweet Potato Bake Recipes

Steps:

• In a large bowl, combine the first seven ingredients. Pour into a lightly greased 9-in. square baking dish. Combine the topping ingredients; pour over potato mixture. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
• Place sweet potatoes, pineapple, and mandarin oranges in 9x13-inch baking dish, sprinkle coconut on top.
• Melt margarine in a small bowl in the microwave, about 10 seconds. Combine melted margarine, brown sugar, vanilla extract, 1 tablespoon pumpkin pie spice, and enough reserved pineapple juice to make 1 cup. Stir sauce until brown sugar is dissolved, about 1 minute. Drizzle sauce over sweet potato mixture, sprinkle remaining 1 tablespoon pumpkin pie spice on top.
• Bake in the preheated oven until bubbling, about 1 hour.

Steps:

• Preheat oven to 350 degrees F.
• Smash sweet potatoes, then place in a blender. Add honey, guava nectar, coconut milk, liqueur, nutmeg and salt. Turn on low to puree. Using a small rubber spatula, transfer to a glass bowl and stir in ice cubes. Place bowl in freezer.
• With a chilled metal bowl and beaters, whip cream on high until soft peaks form. Then add sugar and beat until blended. Set inside the refrigerator.
• Evenly distribute coconut flakes on a baking sheet and toast 5 to 10 minutes until lightly brown. Watch carefully and stir often. Set aside to cool.
• While toasting coconut, reserve whole slice of orange for a garnish. Remove pulp sacks with paring knife being careful not to include peel or white membrane. Chop into small pieces and place in a colander to drain.
• After coconut is toasted, remove the ice cubes from sweet potato puree with a slotted spoon and stir. Mix in drained orange pulp. Using a large rubber spatula, gently fold puree into the whipped cream leaving swirls of both ingredients visible.
• Divide the Faux Fool into long-stemmed martini glasses. Sprinkle 1 tablespoon of toasted coconut on each then garnish with a quarter slice of orange. Serve with 1 ladyfinger per person.

Steps:

• In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool. , Peel the potatoes and place in a large bowl; mash. Add the pineapple, 2 tablespoons butter, salt and pepper; mix well. , Transfer to a greased 2-qt. baking dish. Combine saltines, brown sugar, cloves and remaining butter; sprinkle over potatoes. Bake, uncovered, at 375° for 30 minutes.

Steps:

• Cook potatoes in salted water until tender ( about 13-15 minutes). Drain.
• Place cooked and drained sweet potatoes in a large bowl and mash. Add nuts, 4 tbsp butter, brown sugar, coconut, salt and milk and mix well.
• Pour 1/2 of the sweet potato mixture into a lightly greased casserole dish. Spread mashed bananas over top then top with rest of sweet potato mixture.
• Combine crushed corn flakes, 2 tablespoons butter and brown sugar. Sprinkle this on top of casserole mixture.
• Bake at 350 for 20-25 minutes.

Steps:

• In a large bowl, with an electric mixer, mix the sweet potatoes, sugar, vanilla, cinnamon and orange zest.
• Transfer mixture to a casserole dish.
• Combine the coconut, brown sugar, pecans, flour, and melted butter.
• Sprinkle over the top of the casserole.
• Squeeze the orange half over the topping.
• Bake 350 degrees 30 minutes.