Surprise them with sweet potatoes finished with a fun coconut-ginger topping. Rather add some nutty crunch? Sub chopped pecans for the coconut.
medium dark-orange sweet potatoes (2 lb), peeled and cut into 2-inch pieces
cloves garlic, finely chopped
tablespoon butter or margarine, melted
cup flaked coconut
tablespoon grated gingerroot
tablespoons butter or margarine, softened
In 3-quart saucepan, place sweet potatoes, garlic, water and salt. Cover and heat to boiling; reduce heat to low. Simmer covered 15 to 20 minutes or until tender (do not drain).
Heat oven to 350ºF. In small bowl, mix 1 tablespoon melted butter, the coconut and gingerroot; spread on ungreased cookie sheet. Bake 6 to 8 minutes, stirring frequently, until golden brown.
Mash potatoes, cooking liquid and 3 tablespoons butter with potato masher or electric mixer on low speed until no lumps remain. Spoon into ungreased casserole or serving dish. Sprinkle with coconut mixture.
Instead of coconut, try chopped pecans as a topping for the potatoes.
The moistness of sweet potatoes varies by color. Lighter sweet potatoes have a drier texture, so you may need to add milk or water when mashing them.
Put the mashed potatoes in a microwavable dish, cover and refrigerate. Make the topping and store at room temp. To serve, microwave the potatoes, loosely covered, on High for 10 to 12 minutes, stirring several times, then sprinkle with the topping.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.