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Ingredients
| sweet potatoes: 1.5 lbs |
| crushed pineapple: 1/3 cup |
| salted butter: 2 Tbl (melted) |
| orange juice: 1 Tbl |
| eggs: 1 (beaten) |
| salt: 1 tsp |
| ground mace: 1/4 tsp |
| ground ginger: 1/8 tsp |
| flaked coconut meat: 1/3 cup |
| pecans (chopped): 1/3 cup |
| light brown sugar (packed): 2 Tbl |
Coconut Sweet Potatoes
Credit: AllRecipes
User rating:
"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."
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Prep Time
50 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
Directions
- 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.