- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Alan Wong
Ingredients
- 1 pound Organic Sweet Potatoes peeled and chopped
- 3/4 cup Coconut Ginger Cream warm (recipe follows)
- Salt to taste
Coconut-Ginger Cream
- 3/4 cup Unsweetened Coconut Milk canned
- 1 tablespoon Sugar
- 1 inch Ginger Root, chop or mince.
Directions
Place the potatoes in a steamer or a vegetable basket set in a saucepan of lightly boiling water. Cover and steam for 30 minutes, or until tender. Drain, transfer to a bowl, and mash. Add the coconut-ginger cream and whisk until smooth. Season with salt to taste, and serve.
Coconut Ginger Cream:
To prepare the cream, in a saucepan over medium-high heat, bring the ingredients to a boil. Reduce the heat to low and simmer, stirring frequently, about 3 or 4 minutes, or until the sauce thickens slightly. Continue to simmer for 10 minutes to let the flavors infuse. Strain into a clean pan. Add to mashed sweet potatoes.
