Sweet Potatoes With Coconut Ginger Topping Recipe

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

Preparation

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.

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