Photo: Louis Hansel
Estimated Nutrition (whole recipe, rough)
552
Calories
9g
Protein
28g
Fat
76g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 lbs cooked sweet potatoes, about 5 large ones,skinned
- 1 (14 ounces) can coconut milk (regular or light)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons white pepper
- 1/2 cup crushed pineapple, well drained
- 1/4 cup chopped fresh coriander or parsley
- 1 lime, peel of finely grated
- 1 dash hot sauce
- 1/4 cup shredded coconut
- =
Directions
1
Mash potatoes in a large bowl until almost smooth. Stir in coconut milk& seasonings and mash until smooth. Stir in next 4 ingredients, test for seasoning, turn into a greased 9 x 13 inch baking dish& spread evenly. Sprinkle coconut over the top. Bake in the center of a preheated 350F oven for 30- 35 minutes. Broil until the top is golden, about 3 or 4 minutes.
Recipe sourced from
fandom