Whipped Sweet Potatoes With Coconut Milk |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Once you try these exotically creamy sweet potatoes, you'll throw away those mini-marshmallows forever, or so Karri Ann Allrich tells us in her book, Cooking by the Seasons , a vegetarian feast book. Ingredients:
4 medium sweet potatoes, skinned, cubed |
sea salt |
black pepper, freshly ground |
2 pats of butter or soy margarine |
2 teaspoons freshly grated ginger |
light coconut milk |
Directions:
1. Place the sweet potatoes in a pot and cover with fresh water.
2. Bring to a boil and simmer the potatoes, until they are fork-tender, about 20 minutes.
3. Drain the potatoes well and return to the pot.
4. Season with sea salt, pepper and butter.
5. Add in the grated ginger.
6. Mix with a fork to soften the potatoes.
7. Add the coconut milk slowly, stirring it in with a whisk, just until the sweet potatoes are smooth and creamy.
8. Taste for seasoning adjustments.
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