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!

Comments

Popular Posts