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
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
-
Step1In 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).
-
Step2Heat 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.
-
Step3Mash 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
1Tips from the Betty Crocker Kitchens
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