Sweet-Potato Coconut Purée Recipe

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Ingredients:

Serving

6 lb medium sweet potatoes
1 cup well-stirred canned unsweetened coconut milk
3 tbsp packed dark brown sugar , or to taste

Directions:

Preheat oven to 450°F with rack in middle.
Prick sweet potatoes in several places with a fork, then bake on a foil-lined baking sheet, rotating potatoes halfway through baking, until very soft, 45 minutes to 1 hour. When cool enough to handle, halve sweet potatoes and scoop flesh into a bowl.
Meanwhile, bring coconut milk, brown sugar, and 1 teaspoon salt just to a simmer in a small saucepan over medium heat, stirring occasionally.
Stir into warm sweet potatoes, then pulse in batches in a food processor until smooth. Season with salt.
Cooks note: Sweet-potato purée can be made 1 day ahead and chilled. Reheat in a large heavy saucepan over medium-low heat, covered, stirring occasionally (20 to 30 minutes).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	361.51 Kcal (1514 kJ)
Calories from fat	64.8 Kcal
		% Daily Value*
Total Fat	7.2g	11%
Sodium	191.57mg	8%
Potassium	1225.12mg	26%
Total Carbs	69.83g	23%
Sugars	14.51g	58%
Dietary Fiber	10.8g	43%
Protein	7.4g	15%
Vitamin C	7.7mg	13%
Vitamin A	3.4mg	113%
Iron	4mg	22%
Calcium	106.8mg	11%

Amount Per 100 g
Calories	97.67 Kcal (409 kJ)
Calories from fat	17.51 Kcal
		% Daily Value*
Total Fat	1.95g	11%
Sodium	51.76mg	8%
Potassium	331mg	26%
Total Carbs	18.87g	23%
Sugars	3.92g	58%
Dietary Fiber	2.92g	43%
Protein	2g	15%
Vitamin C	2.1mg	13%
Vitamin A	0.9mg	113%
Iron	1.1mg	22%
Calcium	28.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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