December 22, 2008

photo credit Heidi Swanson

photo credit :: Heidi Swanson

A few weeks ago for a friend’s birthday potluck, I made this wonderful sweet potato dish. The mashed potatoes have a wonderful creamy complexity with the addition of coconut milk and fresh ginger! It was such a hit I am preparing it for our Christmas day dinner.

Adapted from 101 Cookbooks

Coconut Ginger Sweet Potatoes

2 1/2 pounds orange-fleshed sweet potatoes
1/3 cup coconut milk
1 1/2 tablespoons fresh ginger, grated
1 tablespoon maple syrup
1/2 teaspoon fine-grain sea salt
1/3 cup raw, unsweetened grated coconut
2 tablespoons olive oil or melted butter (I might try coconut oil this time around!)
1/3 cup toasted walnuts, chopped

Preheat your oven to 350F degrees, a rack in the upper third. Butter or oil 6 ramekins or a single medium-sized casserole dish.

Wrap each sweet potato in foil, pierce numerous times with the tines of a fork and place in the oven for somewhere between an hour and an hour and a half, until each is baked through. Times vary greatly depending on the size of your sweet potatoes – in the end you should be able to cut through the center flesh as if it were soft butter. Remove the potatoes from the oven, let them cool for a few minutes, and cut each sweet potato in half. Scrape the flesh into a medium mixing bowl. You should have about three cups of sweet potatoes. In a large bowl mash the sweet potatoes with the coconut milk. If my sweet potatoes are on the fibrous side, l take a hand blender to them for a minute or so (alternately you could use a food processor). Stir in the ginger, maple syrup and salt. Let it sit for a few minutes, stir again and taste – adjust the seasoning if you need to – this is your chance to get the right amount of salt and ginger in the sweet potatoes before they go in the oven.

Spoon the sweet potato mixture into individual baking dishes (or single larger baking dish), sprinkle with coconut, drizzle with olive oil and bake uncovered until warm and the coconut golden roughly 30 – 40 minutes. Remove and sprinkle with the toasted walnuts.

Serves about 6.

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One Response to “”

  1. amber said

    we made this recipe yesterday eve and found it to be absolutely delicious! sweet potatos + ginger + coconut milk = yumyumyum

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