Mashed Sweet Potatoes with Coconut
Ingredients
- 4-5 large sweet potatoes
- 1/2 can coconut milk
- 3/4 tsp ground ginger
- salt to taste
- ground cinnamon, to taste (optional)
Preparation
Preheat your oven to 400 degrees F.
Line a baking sheet with parchment paper.
Using a fork, prick the clean sweet potatoes in a few spots then place on the lined baking sheet.
Bake until tender, about 45-60 minutes, depending on their size.
When the sweet potatoes are cool enough to handle, peel off the skin.
In a medium pan over medium-low heat, mash the peeled sweet potatoes with a potato masher.
Add the coconut milk as you mash, starting with 1/4 of the can, and adding more as needed.
Season the mashed sweet potatoes with salt and pepper.
Add ginger and a few pinches of cinnamon, if using.
Serve right away, or refrigerate until ready to serve.
The mashed sweet potatoes can be reheated over medium-low heat.
Add some of the extra coconut milk if needed.
