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
Prick the 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 the skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add the 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 Publisher. All rights reserved.
nutrition information per serving
130 calories; 3g total fat; 2g total saturated fat; 0mg cholesterol; 339mg sodium; 23g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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