Coconutty Pecan Sweet Potato Bake

by Sher Bird
(Bellevue (near Seattle) Washington)

Coconutty Pecan Sweet Potato Bake

You need:

  • 3 lb sweet potatoes (6 medium)

  • 1/2 cup orange juice

  • 1/4 cup light brown sugar

  • 1/8 tsp. ground ginger

  • 1/8 tsp. orange peel

  • 3 1/2 Tbsp unsalted butter

  • 1/2 tsp salt

  • 1/3 cup sweetened flaked coconut

  • 1/3 cup chopped pecans

  • 3 Tbsp flour


1. Heat oven to 350ºF. Grease a 1 1/2-qt shallow baking dish.

2. Pierce potatoes a few times with a knife. Place potatoes on paper towels in microwave. Microwave on high until very soft (about 10 to 12 minutes).

3. When cool enough to handle, slit potatoes and scoop pulp into a bowl. Add orange juice, brown sugar, ginger, orange peel, 2 Tbsp of the butter and the salt. Mash until smooth. Spoon into baking dish.

4. In small bowl, using your fingers, mix remaining 1-1/2 Tbsp butter, coconut flakes, pecans and flour until blended. Sprinkle over top of sweet potatoes.

5. Bake 30 minutes or until topping is lightly browned and potatoes are hot.

Sher Bird

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