Best Tropical Sweet Potato Bake Recipes

Tropical Sweet Potatoes image

Provided by Lisa Johnson

Time 1h5m

Number Of Ingredients 10

4 large sweet potatoes
1 (8 ounces) can pineapple tidbits
1 (8 1/2 ounces) can apricots, pureed
1/2 c firmly packed light brown sugar
1 1/2 Tbsp cornstarch
2 tsp grated orange zest
1/2 tsp salt
1/8 tsp ground cinnamon
1/2 c chopped pecans
2 Tbsp butter, softened

Steps:

1. Combine sweet potatoes and enough water to cover in a large saucepan. Cook over medium-high heat until tender, about 20 minutes; drain. Let stand to cool. Preheat oven to 375ºF. Grease a 2-quart baking dish. Peel sweet potatoes and cut into 1/2-inch slices. Place in the prepared baking dish. Drain pineapple, reserving 1/3 cup juice and the pineapple. Combine reserved pineapple juice, pureed apricots, brown sugar, cornstarch, orange zest, salt and cinnamon in a medium saucepan and mix well. Cook over medium-low heat, stirring continually, until thickened, about 3 minutes. Add reserved pineapple, pecans and butter and mix well. Pour over sweet potatoes. Bake until hot and bubbly, about 20 to 25 minutes.

Tropical Sweet Potato Faux Fool (Faux because a veggie is pureed and not a fruit!) image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

8 ounces chilled canned sweet potatoes (no syrup), well drained
1 tablespoon orange blossom honey
1/2 cup chilled guava nectar
1/4 cup coconut milk, unsweetened, first pressing
1 tablespoon orange liqueur (recommended: Grand Marnier)
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
4 large ice cubes
1 cup chilled heavy whipping cream
2 tablespoons granulated sugar
1/2 cup sweetened flaked coconut
1 medium navel orange, sliced
4 ladyfingers, optional

Steps:

Preheat oven to 350 degrees F.
Smash sweet potatoes, then place in a blender. Add honey, guava nectar, coconut milk, liqueur, nutmeg and salt. Turn on low to puree. Using a small rubber spatula, transfer to a glass bowl and stir in ice cubes. Place bowl in freezer.
With a chilled metal bowl and beaters, whip cream on high until soft peaks form. Then add sugar and beat until blended. Set inside the refrigerator.
Evenly distribute coconut flakes on a baking sheet and toast 5 to 10 minutes until lightly brown. Watch carefully and stir often. Set aside to cool.
While toasting coconut, reserve whole slice of orange for a garnish. Remove pulp sacks with paring knife being careful not to include peel or white membrane. Chop into small pieces and place in a colander to drain.
After coconut is toasted, remove the ice cubes from sweet potato puree with a slotted spoon and stir. Mix in drained orange pulp. Using a large rubber spatula, gently fold puree into the whipped cream leaving swirls of both ingredients visible.
Divide the Faux Fool into long-stemmed martini glasses. Sprinkle 1 tablespoon of toasted coconut on each then garnish with a quarter slice of orange. Serve with 1 ladyfinger per person.