Coconut Cardamom Sweet Potatoes Recipes

Steps:

• Bring large pot of water to a boil over high heat. Add sweet potatoes. Return to boiling. Cook until soft, about 10 minutes. Drain and put in a large bowl.
• Add coconut milk, cardamom, vanilla, coconut extract, honey, brown sugar, salt, black pepper and cayenne; in other words, everything except the peanuts. Mix until smooth.
• Put in a 9x9 dish. Sprinkle pecans over it.
• Bake at 325 for 45 - 50 minutes or until edges are slightly browned. Cool on a rack for 10 minutes and serve.

Steps:

• Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
• Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.

Steps:

• In a medium bowl, whisk the yam, toasted coconut, sugar, egg whites, salt, and lemon zest together.
• In a food processor, pulse the almonds to an uneven meal ranging in texture from very fine (mostly) to finely chopped. Stir the almonds into the batter. The dough will be very soft and sticky. Chill for at least 1 hour and up to 2 days to allow the coconut to absorb moisture from the yams.
• Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven. Scoop level tablespoons of the soft dough and roll into balls about 1 1/4 inches. Roll the balls in sugar (or, if using turbinado sugar roll only the top half of each ball in sugar to avoid oversweetening). Place 1 1/2 inches apart on the lined or greased cookie sheets.
• Bake for 18 to 24 minutes, until the cookies are slightly crusty on the surface (though still very tender and moist inside) and deep golden brown on the bottom. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before storing. May be kept in an airtight container for up to 4 or 5 days.
• Variations
• Cardamom Pannelets: Omit the lemon zest. Add 1 1/2 teaspoons ground cardamom, 2 teaspoons grated orange zest, and 2 teaspoons orange flower water to the yam mixture.
• Masala Pannelets: A little Spanish/Asian fusion cookie and very good. Omit the lemon zest. Add 2 teaspoons garam masala to the yam mixture. Roll in plain sugar or cinnamon sugar.

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.

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.

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.