Prep 45 mins
Cook 15 mins
I got this from an internet source a while back. They taste just like the potatoes served at the luaus at the Hale Koa in Honolulu! Yummy!
- Boil the sweet potatoes in their jackets until tender, about 25 minutes. Let cool and then cut into slices about 1 1/2 inches thick.
- In a large skillet melt butter. Stir in brown sugar and water and cook on medium heat for about 5 minutes.
- Reduce heat and add sweet potatoes.
- Cook gently, tossing lightly until sweet potatoes are glazed.
- Top with coconut before serving.
These were really good! Made as is except I peeled my potoates after they cooled. Made for One Potato, Two...Tag Game.
Wonderfully delicious and so easy to make! You made me look so good at our dinner party yesterday! Really loved the addition of coconut. I mirco-baked mine for 15 minutes and then did the slice and sautee - worked out perfectly! Thanks so much for sharing this gem. I'll be making these often as they were a huge hit and good to the last drop (and believe me I know as the leftovers were my lunch today!) Made for Potluck Tag.
As I wasn't sure if this dish would reheat well, I scaled it back to serve two. I always love sweet potatoes and initially I loved the idea of a recipe where they didn't need to be peeled - both for nutritional reasons and because I always find them a hassle to peel! So these tasting so totally delicious: what a bonus! I added a sprinkling of sunflower seeds with the coconut and we enjoyed them with rice and that's how I'll serve them when making them again - or with other vegetarian dishes - as I do think they'd outshine any meat dish. Thank you for sharing this wonderful recipe, Color Guard Mom: made for 1-2-3 Hit Wonders.