Mashed Sweet Potato with Coconut Milk
With a slight Asian flare of coconut and ginger, these mashed sweet potatotes are sure to be a crowd pleaser.
Sweet Potatoes are a rich source of Beta-carotene, Pantothenic acid, and Vitamin B.
1 1/2 pounds sweet potatoes, (about 3 medium)
3/4 cup lite coconut milk
1 tablespoon minced fresh ginger
1/2 teaspoon salt
Knives or cutters
Masher or food processor
- Peel and dice sweet potatoes into small cubes. Place the sweet potatoes into a large nonstick skillet and cook until tender.
- Remove from heat and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well.
- Reheat the mixture over the stove for 3-5 minutes. Serve warm.