Side Dish
4 servings
5 minutes
50 minutes
Chef Alan Wong
1 pound organic sweet potatoes, peeled and chopped
3/4 cup coconut-ginger cream warm (recipe follows)
Salt to taste
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.
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.
