Gingered Sweet Potatoes
By Chef Alan Wong


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.