Dutch Yellow Potato Coconut Fudge

DYP Coconut Fudge | She Paused 4 Thought

Potatoes…can we ever get enough of them? Considering that the average American eats about 126 pounds of potatoes each year, I dare say not. There are more than 5,000 varieties of this delectable tuber worldwide to fall in love with, but today I am narrowing it down to one, the Dutch Yellow Potato (DYP).

If I ever doubted the endless possibilities of the mighty potato, my faith has been renewed thanks to a new cookbook called DYP’s The Perfect Everyday Potato Cookbook from Melissa’s Produce.

DYP cookbook |She Paused 4 Thought

Sharon Hernandez and Chef Ida Rodriguez are the authors of this new Dutch Yellow Potato cookbook. Together, they have put together an intriguing collection of 154 DYP recipes that are grouped according to the four seasons, so the recipes can be used with what is currently in season. My favorite part of this cookbook is that every recipe has a photo to inspire you.

I recently had the chance to sample recipes from this cookbook. Here are a few.

DYP Cookbook| She Paused 4 ThoughtHatch Chile DYP Salad & Raquel’s Chile Lime DYP 

DYP Cookbook| She Paused 4 ThoughtSummertime Stuffed DYPs & DYP, Bacon & Cheese Stuffed Mushrooms

DYP cookbook |She Paused 4 ThoughtBeef Barbacoa & my plate of savory samplings

DYP’s creamy texture and buttery flavor complements both savory and sweet.

DYP Cookbook| She Paused 4 Thought

Chocolate DYP Cake, Gluten-Free Peanut Butter Cookie Sandwiches & Dancing Cheesecake

Fellow blogger Nancy Eiseman developed the recipe for DYP Ponuts (potato donuts).

DYP Cookbook| She Paused 4 Thought

This is a great idea for holiday entertaining, along with many other suggestions from this great book. And speaking of sweets, here is a recipe that will satisfy even the most picky sweet tooth. Yes, it really is for DYP Coconut Fudge. Yum.

DYP™ Coconut Fudge
Author: 
Recipe type: Dessert
 
Ingredients
  • ½ cup hot cooked and mashed DYPs, unseasoned
  • 3 cups powdered sugar
  • 1 cup flaked or shredded coconut
  • 1 teaspoon pure vanilla extract
  • 2 ounces semisweet chocolate
Instructions
  1. Lightly butter a 4 x 8-inch loaf pan. While the DYPs~ are hot, beat in the sugar and coconut, and then stir in the vanilla. Press into the buttered loaf pan.
  2. Melt the chocolate in the microwave and pour over the top of the DYP mixture. Chill completely, and then cut into squares. Store in an airtight container in the refrigerator.
Notes
Makes 32 (1-inch) pieces

I also made Poblanos Stuffed with Goat Cheese Mashed DYPs. I will post that delicious recipe next.

Stuffed Poblanos | She Paused 4 Thought

No matter what your potato style is, there is a recipe for you in this versatile cookbook.
…and then, she paused for thought.

Note: Melissa’s Produce generously provided the cookbook and potatoes for this post, as always, all photos and opinions here are mine.

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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13 Responses to Dutch Yellow Potato Coconut Fudge

  1. mysfkitchen December 17, 2014 at 1:37 pm #

    Wow, this looks amazing!!

    • Cathy Arkle December 18, 2014 at 6:02 pm #

      Thank you! They are close as you will ever get to making traditional fudge sort of healthy. 🙂

  2. Rona Lewis December 17, 2014 at 5:37 pm #

    The chilis look amazing. The coconut potatoes, not so much. You know how I LOVE anything with coconut! (NOT)

    • Cathy Arkle December 18, 2014 at 6:01 pm #

      I actually thought about you when I was making this. You will love the recipe I am about to post on Stuffed Poblanos with your favorite… goat cheese!

  3. Leslie Macchiarella December 17, 2014 at 9:33 pm #

    I get such a kick from reading your posts! Your photos are so cool, your recipes are awesome and you’re always up to something interesting to share. I had no idea there were so many varieties of potatoes. Jeeminy! I’ll have to check out the new Melissa’s cookbook. But first, I’ll be checking out (up close and personal) your DYP coconut fudge! Yum!

    • Cathy Arkle December 18, 2014 at 5:52 pm #

      Thanks Leslie, you are too funny! I really like the cookbook and think you will too.

  4. Lentil Breakdown December 18, 2014 at 7:54 pm #

    Wow, it all looks so impressive, but those chilis!! l think they’re coming on to me. I can’t wait to be alone with them.

  5. cookingontheweekends December 19, 2014 at 1:08 am #

    Yum and wow, what a photo!

    • Cathy Arkle December 19, 2014 at 8:57 pm #

      Thanks, they were fun to photograph.

  6. Tanaya's Table December 19, 2014 at 2:38 pm #

    What a creative use of potatoes! I’m also looking forward to your stuffed poblanos post… I would definitely try that! 🙂

Trackbacks/Pingbacks

  1. Poblanos Stuffed with Goat Cheese Mashed DYPs | She Paused 4 Thought - December 19, 2014

    […] Click here for the DYPs Coconut Fudge Recipe. No matter what your potato style is, there is a recipe for you in this versatile cookbook. …and then, she paused for thought. […]

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