Coconut Milk Smashed Sweet Potatoes

I looooove sweet potatoes. Fried. Baked. Mashed. Breakfast. Lunch. Dinner. Dessert. This spud is truly as versatile as my nude Prada pumps or a can of garbanzo beans. Apparently the combination of coconut milk (a must try in smoothies, soups, or this recipe!) plus sweet potatoes is not innovative. But I’ve spiced it up a bit and was inspired by many.

You can expect a sweetened flavor with a kick of spiciness from fresh ginger (HUGE fan of ginger!). Not too coconutty, and please know I used the shredded coconut as a “food prop” if you may, but why not eat it?!

Nutritionally

Sweet Potatoes have a few categories that make them nutritionally superior.

Categories include

  • Antioxidants such as Vitamin C, beta-carotene and potassium (very competitive with the banana)
  • Anti-inflammatory nutrients
  • Blood sugar-regulating nutrients

Want to read more about the tale of the SUPER SPUD? CLICK HERE.

While the skin contains much of the nutrition and should be consumed as such, this recipe is peeling it off.

So next time, eat the skin!

RECIPE

Adapted from Eatingwell

Serves: 2-4 (1/2 cup=1 serving)

Ingredients:

  • 3-4 sweet potatoes (medium-sized)
  • 1/2 tsp. salt
  • 1 can lite coconut milk (Trader Joe’s and most grocery stores sell it. It maybe in the specialty food section).
  • 2 tsp. garam masala (Make your own!-Recipe) (optional spice)
  • 1-2 tsp. cinnamon
  • 2 tsp. vanilla extract
  • 1-2 Tablespoons grated ginger

Directions

Preheat Oven to 375 degrees.

1. Place sweet potatoes on a baking sheet. Bake for approximately 1 hour or until softened. Let cool a bit so you don’t “toss the hot potato.”

Alternatively: No patience? (like myself). Pierce sweet potatoes with a fork several times, place on paper towel and microwave for ~10-15 minutes until softened and skin is easily removed.

2. Remove from oven or microwave, peel off skin (which should be easy).

3. Transfer to a large bowl and mash with a fork or potato masher.

4. Combine all other ingredients in a small saucepan.  Over medium heat, cook for an additional 6-8 minutes (OR just microwave in a glass dish for 5 minutes).

5. Mix to combine.

SERVE and ENJOY!

HAVE YOU HAD A SWEET POTATO RECENTLY? SHARE YOUR THOUGHTS!

Chef’s Tips

  • Use as a filling for wonton wrappers! COME BACK TOMORROW FOR THAT RECIPE!!!!!
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6 thoughts on “Coconut Milk Smashed Sweet Potatoes

  1. Pingback: 47 (mostly) Healthy Holiday Recipe Roundup | A Girl and Her Carrot

  2. Pingback: Yumnutty Date Truffles | A Girl and Her Carrot

  3. Yum! I love sweet potatoes, and just read that they are predicted to be a 2011 food trend. It’s nice when something is a predicted “trend” that is also so healthy!

    • Hi Angela!
      Gotta love that NUTRITION is also a 2011 predicted Trend. Why it’s a trend baffles me, but I’ll take it! I hope to INSPIRE ALL! Healthy ANYTHING should be a trend!
      The sweet spud is just so perfect!

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