Tuesday, November 13, 2012

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.
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
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

1 comment:

  1. coconut milk also lends its hand at baking a healthier pumpkin pie! coconut is such a miracle food :)