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Whipped Sweet Potatoes with Coconut and Ginger
Posted By GKC On November 15, 2013 @ 2:47 am In Weekly Recipes | No Comments
6 pounds sweet potatoes (6 large)
1 stick margarine, melted
3/4 cup unsweetened coconut milk
1-1/2 tablespoons finely grated peeled fresh ginger
Freshly ground white pepper
Unsweetened finely shredded coconut, for garnish
Preheat the oven to 400°. Poke the sweet potatoes several times with a fork and bake on a baking sheet for about 1 hour, until tender. Let cool slightly.
Peel the sweet potatoes and transfer to a food processor. Add the butter, coconut milk and ginger and puree until smooth. Season the pureed potatoes with salt and white pepper, garnish with shredded coconut and serve right away.
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