Sugar & Spice Makes a Festive Holiday Dish

December 23, 2011 |Sweet Bites

2011 has come and gone so quickly. As I prepare my Christmas feast, I am thinking about all of the things that I am thankful for this year. My Family, My Job and all My Co-Workers, Those Glorious Sweetpotatoes (of course), and all of the farmers and markets that grow and sell them. It really is wonderful to have such an abundant supply of fresh produce available thanks to all of their hard work.

After you cook this week’s awesome recipes, you may find yourself heading to the market as well. Our first recipe, Sweetpotato Coconut Souffle is sure to win over all of your holiday guests. Even the most devout veggie hater will come to the orange side when they taste this decadent side dish. You may have to trick them into tasting it, or even force them, then they will be a sweetpotato fan for life. Then they will ask for leftovers to take home, they will beg for your recipe, they will bring friends to taste the delight, they call to make sure you are serving it on New Year’s Day, then it begins anew. Be ready to make this tasty souffle again… and again.

And if you need a break during this busy time, give our second recipe a try. It is a no-muss, no-fuss, crockpot recipe that is a delicious as it is fast and easy.

Sweetpotato Coconut Souffle

Ingredients
  • 3 cups cooked and mashed sweetpotatoes
  • 3/4 cup white sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup flaked coconut
  • 1/3 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup chopped nuts
  • 1/3 cup melted butter
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the mashed sweetpotatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
  3. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweetpotatoes.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Crock-pot Coconut Sweetpotatoes

2 pounds sweetpotatoes, shredded
1/3 cup brown sugar; packed
1/4 cup margarine or butter; melted
1/4 cup coconut
1/4 cup broken pecans; toasted
1/4 teaspoon ground cinnamon
1/4 teaspoon coconut flavoring
1/4 teaspoon vanilla


Place sweetpotatoes in slow cooker. Combine sugar, margarine, coconut, pecans and cinnamon in a bowl.  Drizzle over sweetpotatoes. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. In last hour add coconut flavoring and vanilla. Serves 4.