Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Gingered Sweet Potatoes
By Chef Alan Wong

Gingered Sweet Potatoes


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.


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.