SWEET POTATOES WITH COCONUT-GINGER TOPPING

Sweet Potatoes with Coconut-Ginger Topping image

Surprise them with sweet potatoes finished with a fun coconut-ginger topping. Rather add some nutty crunch? Sub chopped pecans for the coconut.

Provided by Betty Crocker Kitchens

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

4 medium dark-orange sweet potatoes (2 lb), peeled and cut into 2-inch pieces
2 cloves garlic, finely chopped
1/2 cup water
1/2 teaspoon salt
1 tablespoon butter or margarine, melted
1/2 cup flaked coconut
1 tablespoon grated gingerroot
3 tablespoons butter or margarine, softened

Steps:

In 3-quart saucepan, place sweet potatoes, garlic, water and salt. Cover and heat to boiling; reduce heat to low. Simmer covered 15 to 20 minutes or until tender (do not drain).
Heat oven to 350°F. In small bowl, mix 1 tablespoon melted butter, the coconut and gingerroot; spread on ungreased cookie sheet. Bake 6 to 8 minutes, stirring frequently, until golden brown.
Mash potatoes, cooking liquid and 3 tablespoons butter with potato masher or electric mixer on low speed until no lumps remain. Spoon into ungreased casserole or serving dish. Sprinkle with coconut mixture.

Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 10 g, TransFat 0 g