Best 3 Sweet Potato And Coconut Bread Recipes

Indulge your taste buds in the delightful fusion of sweet potato and coconut with our collection of tantalizing recipes. Embark on a culinary journey that blends the natural sweetness of sweet potatoes with the rich, tropical flavors of coconut. From a moist and flavorful Sweet Potato Coconut Bread that features a tender crumb and a golden crust to a delectable Sweet Potato Coconut Soup that offers a creamy and comforting bowl of goodness, our recipes cater to diverse palates. Explore the vibrant Sweet Potato Coconut Curry, where aromatic spices dance with sweet potato and coconut milk, creating a harmonious symphony of flavors. Elevate your breakfast routine with Sweet Potato Coconut Pancakes, fluffy and golden, topped with a drizzle of sweet coconut syrup. Don't miss our Sweet Potato Coconut Cookies, chewy and studded with coconut flakes, offering a perfect balance of sweet and nutty flavors. Each recipe is crafted with love and attention to detail, ensuring a culinary experience that nourishes both body and soul.

Here are our top 3 tried and tested recipes!

SWEET POTATO BREAD WITH PECANS

Sweet Potato Bread with Pecans image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 2 loaves

Number Of Ingredients 11

Ingredients

2 1/3 cups sugar
2/3 cups water
2/3 cup oil
4 eggs
2 cups mashed sweet potatoes
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup coarsely chopped pecans

Steps:

Preheat oven to 350 degrees F.
Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.

COCONUT OIL ROASTED SWEET POTATOES

Coconut Oil Roasted Sweet Potatoes image

Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it for adults. It's just delicious.

Provided by Melissa Clark

Categories easy, weekday, side dish

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons virgin coconut oil
1 3/4 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons light brown sugar, packed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg

Steps:

Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 11 grams

COCONUT SWEET POTATOES

Coconut Sweet Potatoes image

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.

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1-1/2 pounds sweet potatoes (about 6 medium)
1/3 cup crushed pineapple
2 tablespoons butter, melted
1 tablespoon orange juice
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon ground mace
1/8 teaspoon ground ginger
1/3 cup sweetened shredded coconut
1/3 cup finely chopped pecans
2 tablespoons brown sugar

Steps:

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. , Peel the potatoes and place in a large bowl; mash. Add the pineapple, butter, orange juice, egg, salt, mace and ginger; mix well. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 20-30 minutes or until heated through., Combine the coconut, pecans and brown sugar; sprinkle over the top. Bake 8-10 minutes longer or until topping is lightly browned.

Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 341mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

Use the right type of sweet potatoes. For this recipe, it's best to use firm, dry sweet potatoes, such as Garnet or Jewel sweet potatoes. Avoid using soft, watery sweet potatoes, as they will make the bread too dense.
Roast the sweet potatoes before using them. Roasting the sweet potatoes brings out their natural sweetness and flavor, and it also makes them easier to mash.
Use fresh, unsweetened coconut. Fresh, unsweetened coconut will give the bread a more intense coconut flavor than dried or sweetened coconut.
Don't overmix the batter. Overmixing the batter will make the bread tough. Mix the ingredients just until they are combined.
Bake the bread in a loaf pan that has been greased and floured. This will help the bread to rise evenly and prevent it from sticking to the pan.
Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.

Conclusion:

This sweet potato and coconut bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. The bread is moist and flavorful, with a slightly sweet and nutty flavor. The coconut adds a nice tropical touch. This bread is also a good source of fiber and vitamins.