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

Dinner for 4, even the kids will love

It's the mashed sweet potatoes -- always a hit around our table -- and more sweetness from sauteed shallots that combine to make this a tasty crowd-pleaser. Add a green salad and wine for the grown-ups for a complete and very healthy meal. And it has amazingly few ingredients, always a plus for the busy weeknight cook.

Ingredients:
1 1/2 pounds sweet potatoes, peeled and cut into one- to 1 1/2-inch cubes
Salt and pepper, to taste
4 T olive or canola oil
4 boneless, skinless chicken breasts
4 large shallots, or more if you want, peeled and sliced into thin rings
2 T chopped fresh rosemary

Instructions:

1. Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil.
2. Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
4. Cook the chicken until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.
5. Wipe out the skillet. Heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes.
6. Serve the chicken with the potatoes and drizzle with the shallot mixture.

Based on a recipe from Real Simple magazine, Feb. 2010

Grilled halibut over sweet potato puree

I borrowed this idea from Chef Bernstein at Lavomatic, who placed his halibut over a puree of watercress and (white) potato. We generally prefer sweet potatoes to white ones, so this is the dish I came up with.

Recipe: Halibut and Sweet Potato Puree
(Serves 2)

Ingredients:
3 cups peeled, cubed sweet potatoes (2 large or 3 small)
1 T maple syrup
1 T no trans-fat margarine
2 T milk or half & half
1/2 tsp garlic powder
Salt, to taste
2 halibut fillets, sprinkled with salt and pepper
1 teaspoon dried tarragon or French fines-herbes
1 T fresh lemon juice
2 T olive oil

Instructions:
Place the sweet potatoes in a 2-3 quart saucepan, cover with water and bring to a boil. Cook for about 10 minutes, until potatoes are very tender. Drain and let cool slightly.
Add the sweet potatoes and the next 5 ingredients (maple syrup through salt) in the bowl of a food processor and process until smooth. Remove to a bowl, cover with foil and keep warm.
Meanwhile, heat a grill or a nonstick frying pan and cook the halibut over moderately high heat, browning each side for 3 minutes per side.
Reduce heat to medium, add herbs, cover and cook another 3 minutes.
Drizzle lemon juice and olive oil over the fish.
Spoon half the sweet potato puree onto two serving plates and place a halibut fillet over each.
Serve!