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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 8 |
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In Nacogdoches, Texas, Hasel King mashes sweet potatoes with pineapples, orange juice and seasonings. With a streusel-like topping of coconut and pecans, its sweet taste and pretty look will garner praise. TIP: To switch it up, follow Hasel's lead and substitute peanuts for the pecans. Ingredients:
1-1/2 pounds sweet potatoes (about 6 medium) |
1/3 cup crushed pineapple |
2 tablespoons butter, melted |
1 tablespoon orange juice |
1 egg, lightly beaten |
1 teaspoon salt |
1/4 teaspoon ground mace |
1/8 teaspoon ground ginger |
1/3 cup flaked coconut |
1/3 cup finely chopped pecans |
2 tablespoons brown sugar |
Directions:
1. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-35 minutes or until tender. Drain; cool slightly.
2. Peel the potatoes and place in a large bowl; mash. Add the pineapple, butter, orange juice, egg, salt, mace and ginger; mix well.
3. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 400° for 20-30 minutes or until heated through.
4. Combine the coconut, pecans and brown sugar; sprinkle over the top. Bake 8-10 minutes longer or until topping is lightly browned. Yield: 6-8 servings.
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