Thanksgiving side: Sweet potatoes mashed with coconut milk

Coconut Mashed Sweet Potatoes with Cranberries

Adapted from The New York Times Health Pages, 11/13/12

Try these easy butter-free, dairy-free mashed yams, dressed up with creamy coconut and an infusion of warm autumn spices.

Ingredients

3 large garnet or other sweet potatoes, peeled and cut into 2-inch pieces

1 cup canned coconut milk, mixed well before measuring

1/3 cup maple syrup or packed brown sugar

1/2 teaspoon sea salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/3 cup dried cranberries or golden raisins, soaked in warm water for 10 to 15 minutes and drained

Preparation

1. Place potato pieces in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain and return to pot.
2. Add coconut milk, maple syrup, salt and spices, and mash with a potato masher until smooth. Adjust seasoning to taste. Add more coconut milk for a creamier texture and more maple syrup for a sweeter flavor. Mix in cranberries and serve.

Yield: 6 servings