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Sweet Potatoes with Coconut-Ginger Topping

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Betty Crocker Kitchens
Updated Sep 30, 2009
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Surprise them with sweet potatoes finished with a fun coconut-ginger topping. Rather add some nutty crunch? Sub chopped pecans for the coconut.

Sweet Potatoes with Coconut-Ginger Topping

  • Prep Time 10 min
  • Total 30 min
  • Servings 8
  • Ingredients 8
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Ingredients

  • 4 medium dark-orange sweet potatoes (2 lb), peeled and cut into 2-inch pieces
  • 2 cloves garlic, finely chopped
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon butter or margarine, melted
  • 1/2 cup flaked coconut
  • 1 tablespoon grated gingerroot
  • 3 tablespoons butter or margarine, softened

Instructions

  • Step 
    1
    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).
  • Step 
    2
    Heat oven to 350°F. 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.
  • Step 
    3
    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.

Nutrition

140 Calories
7g Total Fat
1g Protein
16g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
200mg
8%
Potassium
290mg
8%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
8%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
2%
2%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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