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The addition of coconut milk and vanilla makes this sweet potato dish really special.
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Ingredients
For 4 Serving(s)
whipped-sweet-potatoes-with-coconut-milk-and-vanil
- 2 1/2 lb sweet potatoes
- 1/2 c coconut milk
- 2 T brown sugar
- 2 T butter
- 1/2 vanilla bean
- ds cinnamon
- salt
Whipped Sweet Potatoes with Coconut Milk and Vanilla Directions
- Preheat oven to 425˚F. Line a baking sheet with parchment or a Silpat.
- Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on prepared baking sheet. Bake until tender, about 45 minutes. Remove from oven and let rest until cool enough to handle. Remove the skins and discard. Push the sweet potatoes through a potato ricer into a mixing bowl, or mash until creamy with a potato masher.
- Combine the coconut milk, brown sugar, butter, vanilla bean seeds, a dash of cinnamon, and salt in a saucepan. Cook over medium heat, stirring frequently, until sugar has dissolved and the butter has melted. Add the warm coconut milk mixture to the bowl of sweet potatoes a few tablespoons at a time. Use a whisk or an electric mixer to beat until smooth and fluffy. You may not use all of the coconut milk mixture.
- Taste and add more sugar, cinnamon, or salt to taste. Serve immediately.