Mashed Sweet Potatoes With Coconut Milk And Chives
Mashed Sweet Potatoes With Coconut Milk And Chives
Sweet potatoes stand-in for the usual suspects in this Thanksgiving dinner mash flavored with coconut milk for a rich, tropical and nondairy texture enhancer.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
Prep Time
20
minutes
Cook Time
25
minutes
Servings
6
Total time: 45 minutes
Ingredients
- 5 medium sweet potatoes, about 3 pounds total
- 1 teaspoon salt
- 1/2 cup canned unsweetened coconut milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh chives or green onion tops
Directions
- Peel potatoes and cut in half. Cut each half into 4 even pieces.
- Put into a large pot and add cold water to cover by 1 inch. Add salt. Heat to a boil over high heat.
- Reduce heat to medium and simmer, partly covered, until potatoes are fork-tender, about 20 minutes. Drain well; return potatoes to the pot.
- Set the pot over the lowest heat possible.
- Make a well in the center of the potatoes; pour the coconut milk into it.
- Use a potato masher to mix the milk into the potatoes until the mixture is nearly smooth (some chunks are nice). Remove from heat; stir in pepper and chives.
- Taste and adjust salt as desired. Serve hot. (This recipe reheats well in the microwave.)