Serves8
- Active time:10 min
- Start to finish:2 1/2 hr
November 2008
Drawing her inspiration from the Caribbean, food editor Lillian Chou stirred lightly sweetened coconut milk into roasted sweet potatoes.
-
6
lb
medium sweet potatoes
-
1
cup
well-stirred canned unsweetened coconut milk
-
3
tablespoons
packed dark brown sugar, or to taste
-
Preheat oven to 450°F with rack in middle.
-
Prick sweet potatoes in several places with a fork, then bake on a foil-lined baking sheet, rotating potatoes halfway through baking, until very soft, 45 minutes to 1 hour. When cool enough to handle, halve sweet potatoes and scoop flesh into a bowl.
-
Meanwhile, bring coconut milk, brown sugar, and 1 tsp salt just to a simmer in a small saucepan over medium heat, stirring occasionally.
-
Stir into warm sweet potatoes, then pulse in batches in a food processor until smooth. Season with salt.
Cooks’ notes: - Sweet-potato purée can be made 1 day ahead and chilled. Reheat in a large heavy saucepan over medium-low heat, covered, stirring occasionally (20 to 30 minutes).
- We've also got a web-exclusive recipe using the leftover coconut milk.
