|Coconut Milk Mashed Sweet Potatoes|
photo by Martha Stroud-Merry
Another divine side dish that I found on the hot bar at Wheatsville Food Co-op in Austin, TX. I could eat this every day and never tire of it's creamy, succulent, goodness. I used straight-up coconut milk out of the can but I'm sure you could use light/lower fat coconut milk as well. Enjoy!
Coconut Milk Mashed Sweet Potatoes- Vegan
-sweet potatoes or yams, peeled and cut into large chunks
Place peeled sweet potato chunks in a saucepan and cover with cold water. Add salt (to your taste) to cooking water. Bring to a boil. Turn down flame/heat and boil gently while loosely covered. Cook until potatoes are easily pierced with a fork. Drain. Add some coconut milk and blend with an electric hand mixer. Continue to add coconut milk until you reach a desired consistency, or until potatoes are light and fluffy.