Coconut Sweet Potato Bake Recipes

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SWEET POTATO CASSEROLE WITH COCONUT



Sweet Potato Casserole With Coconut image

Get the recipe for Sweet Potato Casserole With Coconut.

Provided by Charlyne Mattox

Time 1h20m

Number Of Ingredients 10

3 pounds sweet potatoes, peeled and cut into 1-inch pieces
kosher salt
1 cup sweetened shredded coconut
0.5 cup packed light brown sugar
0.5 cup chopped pecans
0.5 cup granulated sugar
0.33 cup whole milk
0.5 cup (1 stick) unsalted butter, cut into pieces
3 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain the potatoes and return them to the pot.
  • Meanwhile, heat oven to 325°F. In a small bowl, combine the coconut, brown sugar, pecans, and ½ teaspoon salt.
  • Add the granulated sugar, milk, butter, eggs, vanilla, and ½ teaspoon salt to the potatoes and mash until smooth.
  • Transfer the mixture to an 8-inch square or another shallow 2-quart baking dish and sprinkle with the coconut mixture. Bake until heated through (tent loosely with foil if the top browns too quickly), 30 to 35 minutes.

Nutrition Facts : Calories 446 kcal, Carbohydrate 57 g, Cholesterol 110 mg, Protein 6 g, SaturatedFat 12 g, Sodium 464 mg, Sugar 39 g, Fat 23 g, UnsaturatedFat 0 g

SWEET POTATO CASSEROLE W/COCONUT PECAN TOPPING



Sweet Potato Casserole w/Coconut Pecan topping image

My partner's wife sent this last year to our Thanksgiving luncheon at work. It was hit there and a hit at my house. I just love it!

Provided by Mysterygirl

Categories     Yam/Sweet Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 cups mashed sweet potatoes
1/4 cup sugar
1 teaspoon vanilla
1/2 cup half-and-half
2 eggs, beaten
salt
1 cup coconut
1/3 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup melted butter

Steps:

  • Mix all of the casserole ingredients in a mixer until smooth, then spread in a buttered dish.
  • Mix well topping ingredients and add melted butter.
  • Sprinkle on top of the potatoes.
  • Bake at 375 for 25 minutes.

SWEET POTATO CASSEROLE I



Sweet Potato Casserole I image

Sweet, rich, and crunchy. A lovely addition to your holiday feast.

Provided by Nancy

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

1 (40 ounce) can cut sweet potatoes, undrained
1 cup white sugar
2 eggs
⅓ cup butter
⅓ cup milk
1 teaspoon vanilla extract
1 cup packed brown sugar
1 cup chopped pecans
⅓ cup all-purpose flour
⅓ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  • Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
  • In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
  • In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
  • Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 601.9 calories, Carbohydrate 88.1 g, Cholesterol 88 mg, Fat 26.9 g, Fiber 4 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 212.7 mg, Sugar 59.9 g

AWESOME SWEET POTATO CASSEROLE



Awesome Sweet Potato Casserole image

This recipe was given to me in the late 1980s by Diane Thornton in Jackson Mississippi. I have made it each year since, and when I bring it to gatherings people rave about it, so I bring it year after year. Some people say it's more like a desert than a side dish. All I know is that it's a standby for me and always gets a nod.

Provided by Teri Head

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 50m

Yield 16

Number Of Ingredients 12

1 (8 ounce) can crushed pineapple, drained
½ (14 ounce) bag flaked coconut, or more to taste
3 cups cooked mashed sweet potatoes
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
⅓ cup milk
½ cup butter, melted
⅓ cup all-purpose flour
1 cup firmly packed brown sugar
⅓ cup butter, melted
1 cup finely chopped pecans

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.
  • Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 45.5 g, Cholesterol 49.1 mg, Fat 23.8 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 13.9 g, Sodium 123.4 mg, Sugar 32 g

COCONUT-BOURBON SWEET POTATOES



Coconut-Bourbon Sweet Potatoes image

What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. -Rebecca Anderson, Driftwood, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 14 servings.

Number Of Ingredients 20

8 cups mashed sweet potatoes
3/4 cup half-and-half cream
1/2 cup packed brown sugar
1/2 cup bourbon
2 large eggs
1/4 cup honey
3 teaspoons vanilla extract
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 tablespoon molasses, optional
1/2 teaspoon ground cardamom, optional
1 cup sweetened shredded coconut
3/4 cup golden raisins
1-1/2 cups miniature marshmallows
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
1 cup chopped pecans

Steps:

  • In a large bowl, combine the first nine ingredients; add molasses and cardamom if desired. Stir in coconut and raisins. Transfer to a greased 13x9-in. baking dish; sprinkle with marshmallows., In a small bowl, combine the flour, brown sugar and cinnamon. Add butter; mix until crumbly. Stir in pecans; sprinkle over marshmallows., Bake, uncovered, at 350° for 35-40 minutes or until heated through and topping is golden brown.

Nutrition Facts : Calories 444 calories, Fat 15g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 167mg sodium, Carbohydrate 73g carbohydrate (42g sugars, Fiber 6g fiber), Protein 6g protein.

YUMMY SWEET POTATO CASSEROLE



Yummy Sweet Potato Casserole image

My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!

Provided by TINA B

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h

Yield 12

Number Of Ingredients 11

4 cups sweet potato, cubed
½ cup white sugar
2 eggs, beaten
½ teaspoon salt
4 tablespoons butter, softened
½ cup milk
½ teaspoon vanilla extract
½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  • In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
  • In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  • Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.1 g, Cholesterol 49.6 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 187.5 mg, Sugar 19.8 g

COCONUT OIL ROASTED SWEET POTATOES



Coconut Oil Roasted Sweet Potatoes image

Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it for adults. It's just delicious.

Provided by Melissa Clark

Categories     easy, weekday, side dish

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 6

1 1/2 tablespoons virgin coconut oil
1 3/4 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons light brown sugar, packed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg

Steps:

  • Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
  • In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
  • Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 11 grams

THE BEST SWEET POTATO CASSEROLE



The Best Sweet Potato Casserole image

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Steps:

  • For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
  • For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  • Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
  • For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

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