Mashed Sweet Potatoes with Coconut Milk
http://www.eatingwell.com/recipes/mashed_sweet_potatoes_with_coconut_milk.html
From EatingWell: December 2005/January 2006, EatingWell for a Healthy Heart Cookbook (2008)This three-ingredient dish, known as piele in Hawaii, is fabulously simple. Coconut milk—an occasional indulgence because of the saturated fat—contributes rich flavor.
4 servings, generous 1/2 cup each | Active Time: 10 minutes | Total Time: 35 minutes
Ingredients
- 1 1/2 pounds sweet potatoes, (about 3 medium)
- 3/4 cup “lite” coconut milk
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon salt
Preparation
- Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
- When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.
Nutrition
Per serving : 130 Calories; 3 g Fat; 2 g Sat; 0 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 3 g Protein; 3 g Fiber; 339 mg Sodium; 498 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.