Best 2 Coconut Sweet Potato Bake Recipes

Coconut Sweet Potato Bake is an undeniably delectable and visually stunning dish that effortlessly elevates any occasion, whether it's a cozy family gathering or a grand holiday feast. This culinary masterpiece combines the natural sweetness of coconut and the earthy richness of sweet potatoes, resulting in a symphony of flavors that will tantalize your taste buds. Its vibrant golden crust, adorned with caramelized coconut flakes, is an irresistible invitation to indulge in this sweet and savory treat. As you delve into the velvety texture of the sweet potato filling, infused with aromatic spices and a hint of coconut cream, you'll discover a new level of culinary bliss. Each bite of this Coconut Sweet Potato Bake will transport you to a tropical paradise, leaving you craving more.

Here are our top 2 tried and tested recipes!

COCONUT SWEET POTATO BAKE

Coconut Sweet Potato Bake image

Convenient canned sweet potatoes are scrumptious in Coconut Sweet Potato Bake, recommended by Jan Pavkov of Doylestown, Ohio.

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield about 50 (1/2 cup) servings.

Number Of Ingredients 9

Ingredients

8 cans (2 pounds 8 ounces each) cut sweet potatoes, drained
2 cups butter, cubed
1 cup sugar
1 cup milk
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 package (14 ounces) sweetened shredded coconut
2 teaspoons vanilla extract
6 cups miniature marshmallows

Steps:

Divide sweet potatoes among four greased 13-in. x 9-in. baking dishes. , In a large saucepan over medium heat, combine the butter, sugar, milk, cinnamon and nutmeg; cook and stir until butter is melted and mixture is smooth. Remove from the heat; stir in coconut and vanilla. Pour over sweet potatoes., Cover and bake at 350° for 45 minutes. Uncover; sprinkle each with 1-1/2 cups marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and melt.

Nutrition Facts : Calories 164 calories, Fat 10g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 111mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

SWEET POTATO BAKE WITH SHREDDED PLANTAIN AND COCONUT TOPPING

Sweet Potato Bake With Shredded Plantain and Coconut Topping image

This was created for Ready, Set, Cook 2006. The sweet potato bake is jazzed up by the topping of the shredded plantain. The fried shredded plantain is known as aranitas. In spanish this means, "little spiders." The little plantain threads are sticking out in all directions, thereby creating the "spidery" look.

Provided by tara portee

Categories Yam/Sweet Potato

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 large sweet potatoes
2 eggs
1/3 cup melted butter
1/2 cup sour cream
1/2 cup sugar
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon pepper
2 green plantains
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sugar
1 cup flaked coconut
1 cup canola oil

Steps:

Preheat oven to 400 degrees.
Prick the sweet potatoes with a fork and roast them on a foil lined pan for 1 hour and 15 minutes.
Once they are cool enough to handle , peel.
Puree the peeled potatoes in the large bowl of a food processor until very smooth.
Add the rest of the ingredients and blend well.
Pour into a buttered 2 quart casserole dish and bake in a 350 degree oven for 40 minutes.
Prepare the topping while the casserole is baking.
Peel the plantain and run them through the grater attachment on the food processor.
Add plantain shreds into a bowl with the ginger, salt, pepper and sugar. Mix lightly with a spoon.
Heat the canola oil in a skillet until it is hot but not smoking.
Drop plantain mixture by tablespoons into hot oil.
Fry about three minutes on each side. (reduce heat if they start to over brown).
Remove to paper towel lined platter to cool.
Once cool, crumble the plantain.
Combine the coconut with the plantain.
Once the sweet potato mixture has baked for 40 minutes, add the plantain mixture to the top and lightly pat. Bake another 10 minutes.

Tips:

For a creamier bake, use full-fat coconut milk and sweet potatoes that are roasted until very tender.
To make the bake ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350°F oven until warmed through.
If you don't have coconut sugar, you can use brown sugar or granulated sugar instead. Just be sure to adjust the amount of sugar to taste.
Garnish the bake with fresh herbs, such as cilantro or mint, before serving for an extra pop of flavor.

Conclusion:

This coconut sweet potato bake is a delicious and easy side dish that is perfect for any occasion. It's creamy, flavorful, and packed with nutrients. Plus, it's a great way to use up leftover sweet potatoes. So next time you're looking for a new side dish recipe, give this one a try. You won't be disappointed!