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Mashed Sweet Potatoes with Coconut Milk

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  35 Minutes
  4 servings, generous 1/2 cup each
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.

Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.
1 1/2 pounds  sweet potatoes (about 3 medium)
3/4 cup  "lite" coconut milk
1 tablespoon  minced fresh ginger
1/2 teaspoon  salt
Mashed Sweet Potatoes with Coconut Milk Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, generous 1/2 cup each
Calories: 130
Fat, Saturated: 2g
Fiber: 3g
Carbohydrates, Total: 23g
Sodium: 339mg
% Cal. from Fat: 21%
Fat. Total: 3g
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Katie Reviewed: 11/21/2010
Unigue & Awesome
I served this for the first time last night. It's very unigue in flavor but I liked it a lot. It has the texture of a frozen sorbet (very thinck), which made me think of freezing it. Too bad there was none leftover for me to give that a try! Next time...
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