Coconut Mashed Sweet Potatoes
These taters one of my favorite simple sides. The best part is that coconut mashed sweet potatoes are just as easy to
make as your standard mash but are arguably much more nutritious than
their pale cousin. The harmony of
coconut and sweet potato creates a mildly exotic natural sweetness that pairs well with
grilled meats and fish. I served these
up with a seared skirt steak and it was delightful.
Ingredients
2 large sweet potatoes
1/3 can coconut milk (not cream of coconut)
Salt and pepper to taste
Very simple ingredient list |
Scrub, peel and cube the sweet potatoes. I prefer to steam them because it’s amazingly
fast and better for keeping in nutrients than boiling. Bamboo steamer baskets can be picked up in
your local Chinatown or kitchen supply store for under $10 and are a fantastic
investment for making easy healthy meals.
Spread the sweet potatoes out so they steam evenly |
Layer the sweet potato cubes in the steamer baskets in a
single layer. Use as many levels of
steamer baskets as is necessary (I used two) and pop the lid on top. Set the whole steamer basket on a frying pan
with an inch of water in the bottom and set the stove burner on high.
Steam for 10 minutes or so or until a sharp knife can be
inserted into the sweet potatoes with no resistance. Add to a bowl and mash away. Stir in the coconut milk, salt, and pepper
and you’re good to go.
Sweet, savory and a great way to get your veggies in! |
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