I’m baaaaack! Wow, it’s been a while since I’ve posted a recipe on LDB so I’ll just give a quick update on where I’ve been before I get to these delicious treats! If you follow us on social media, you might have noticed that this …
There’s a new ice cream shop in Sacramento called Cornflower Creamery and it’s about two blocks from my work. Guys, this is a dangerous thing. I may or may not have gone there and just ate ice cream for lunch one day… it was so worth …
I avoided sweet potatoes like the plague when I was younger. I couldn’t get past the marshmallow topping and the orange color. They just weren’t for me.
That was until my cousin transformed them into an AMAZING dessert. Or side dish. Really it could go both ways.
We had a pre-Thanksgiving Thanksgiving dinner with my bible study a few weeks ago and I signed up to bring the sweet potatoes.
These did not disappoint.
I couldn’t get my cousin’s recipe in time so I adapted these from my hero, The Pioneer Woman. Her recipes never steer me wrong. With the addition of coconut and a hint of cinnamon, these are bound to be a regular on your dinner table. Enjoy!
-Kelly
Ingredients
4 medium sweet potatoes
1 cup sugar
1 cup milk
2 eggs
1 tsp vanilla
1 tsp salt
sprinkle of cinnamon
1 cup brown sugar
1 cup pecans, chopped
1/2 cup flour
3/4 sticks butter, softened
2 cups coconut
Directions:
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes.
When they are finished cooking slice them open and scrape out the flesh into a large bowl. I pulsed them in a blender until they were mostly smooth but slightly chunky before I went to the next step
Add granulated sugar, milk, eggs, vanilla extract, salt, sprinkle of cinnamon and 1 cup coconut. Mix until well incorporated.
For the Topping:
In a separate bowl, add brown sugar, pecans, flour, 1 cup coconut and 2 sticks of softened butter. Mash together until well incorporated.
Spread the sweet potato mixture into a regular baking dish (that has been coated with cooking spray) and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.
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Coconut and chocolate- now that’s a winning combination right there!
I’ve had a hankering for coconut desserts lately. Ever since I made these Haystack Energy Bites (which I’ve made 3 times in the last month and plan on making another batch this weekend…), I have been craving all things coconut. Coconut macaroons seemed like the obvious choice to try and I found the perfect recipe to try! Do you follow Dessert for Two? If not, you really should! I love her blog because she posts amazing, smaller scale desserts. Sometimes I want to make chocolate chip cookies but I don’t want to be tempted with a batch of 3 dozen lying around the house (because sadly they won’t last long and my pants will mysteriously fit tighter…) so her recipe for two servings is perfect! The same goes for her coconut macaroon recipe! Guys, these did not disappoint! So easy and so tasty, I can’t believe I didn’t try them sooner! If you’re in need for a quick little sugar fix this evening, give these a try 🙂 Recipe can be found here.
Remember that time I had a bunch of fresh homegrown California lemons? Well…I still have them. So get ready for even more lemon desserts! I kind of forgot panna cotta existed. That is until Liz at Floating Kitchen made some a few weeks ago and …
Sooo…we ate too much food to fit into one blog post. Is that bad? Don’t answer that. In our second portion we go over perhaps our two favorite meals: dessert and drinks! If you missed our food reviews, check out Part I. Dessert: Salt & …