Mashed sweet potatoes with coconut milk
Recipe by Dale Henry Dykhuizen Jr
1 1/2 pounds sweet potatoes, (about 3 medium)
3/4 cup “lite” coconut milk
1 tablespoon minced fresh ginger
1/2 teaspoon salt
Nutrition
Per serving :130 Calories; 3 g Fat; 2 g Sat; 0 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 3 g Protein; 3 g Fiber; 339 mg Sodium; 498 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 fat
Prep. Time → 15 min
Cook Time → 15 min
1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2. When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher.
3. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.
4. Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.
side dishes September 22, 2011 01:50
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