Mashed Sweet Potatoes with Coconut Milk

From EatingWell: December 2005/January 2006, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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.

Mashed Sweet Potatoes with Coconut Milk Recipe

4 servings, generous 1/2 cup each

Active Time: 10 minutes

Total Time: 35 minutes

Nutrition Profile

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.

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.

Nutrition Bonus: Vitamin A (400% daily value), Vitamin C (35% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fat