For Thanksgiving this year, I'm making twice baked sweet potatoes with a coconut praline topping. I can't wait because I absolutely love sweet potatoes.
What's great about this dish is that you can split the yams in half and it's a perfect serving. One easy way to make these is in the crock pot. It just takes a little planning and a few minutes of prep work.
*You'll need about 4 sweet potatoes for 8 servings.
*Wash and pierce all potatoes with a fork. Wrap each whole potato in foil. Place in your slow cooker and cook for 6-7 hours on low.
*Once your potatoes are done cooking, remove from slow cooker and allow to cool slightly.
*Preheat oven to 350 degrees.
*Slice each potato in half lengthwise. Do not remove the foil.
*Scoop all of the inside of the potato into a large mixing bowl. Try to keep the skin intact.
To your potatoes, add,
1/2 cup packed brown sugar or equivalent brown sugar substitute
1/2 cup margarine, melted
1/4 cup coconut
1/4 cup broken pecans, toasted
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
Mix together until light and fluffy.
On a baking sheet, fill your potato skins generously with the sweet potato mixture. You can make it nice and decorative by using a piping bag and tip. But a spoon will work just fine, too!
In a small bowl, mix together:
1/2 cup coconut
1/4 cup brown sugar
1/4 cup chopped pecans
1/4 cup flour
1/4 cup melted butter
Top your potatoes with this crumbly mixture. Then bake in the oven for 15 minutes. These potatoes are absolutely delicious and a great alternative to traditional candied yams.
NOTE: You can bake these in the oven in about an hour with the same prep work.
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