Tropical Sweet Potatoes Recipes

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, cook sweet potatoes for 8-10 minutes in boiling water just until tender. Do not overcook.
• Drain and toss with lemon juice, and set aside.
• Add celery, green onions, pineapple chunks, and pecans.
• In a small bowl, combine mayonnaise, orange rind, orange juice, ghoney, ginger, and salt.
• Mix the mayonnaise dressing with sweet potato mixture, tossing gently.
• Serve immediately, or cover and chill.

Steps:

• 1. Combine sweet potatoes and enough water to cover in a large saucepan. Cook over medium-high heat until tender, about 20 minutes; drain. Let stand to cool. Preheat oven to 375ºF. Grease a 2-quart baking dish. Peel sweet potatoes and cut into 1/2-inch slices. Place in the prepared baking dish. Drain pineapple, reserving 1/3 cup juice and the pineapple. Combine reserved pineapple juice, pureed apricots, brown sugar, cornstarch, orange zest, salt and cinnamon in a medium saucepan and mix well. Cook over medium-low heat, stirring continually, until thickened, about 3 minutes. Add reserved pineapple, pecans and butter and mix well. Pour over sweet potatoes. Bake until hot and bubbly, about 20 to 25 minutes.