Wednesday, April 16, 2008

Orange-Coconut Sweet Potatoes

I haven't tried these yet, but they sound so good I had to share! It's a great make-ahead side dish!

Potatoes
3.5 lbs sweet potatoes, peeled & cubed
6 Tbsp butter
1/2 tsp salt
3 Tbsp orange juice concentrate (thawed)

Topping
2 Tbsp each flour, brown sugar, butter
2/3 c. sweetened coconut

Simmer potatoes in salted water until soft, drain. In large bowl, whip with electric mixer. Add butter, salt and OJ, whip again. Put in baking dish, cover and refrigerate up to 2 days.

To bake, bring to room temp. Combine topping ingredients in small bowl and mix with fingers, sprinkle over taters. Bake 45 minutes at 350 degrees. Supposedly makes 10 servings.

Variations:
Maple-Pecan - Substitute 3 Tbsp maple syrup for OJ and 2/3 c chopped pecans for coconut.
Spicy Gingersnap - Substitute 1 tsp pumpkin pie spice for OJ and 2/3 c. crushed gingersnaps for coconut.

1 comment:

Erin said...

I have made the ginersnap substitution for Thanksgiving the last 2 years and they have been a HUGE hit. Very yummy!