Whipped sweet potatoes, take two.
This recipe is just a small tweak from yesterday’s basic whipped sweet potato. The coconut cream keeps these potatoes rich and creamy, while the ginger adds a fresh pop! I’m definitely a traditionalist when it comes to my Thanksgiving table, but sometimes I like to explore a little outside the box. This would certainly be a fun way to surprise your family this season, but if they’re like mine and are suspicious of anything new or different, just make them any ol’ day of the week this fall. These are so quick to whip up, and a great source of antioxidants and beta-carotene, why wouldn’t you? Oh, and if you’re wondering what to do with all that leftover coconut cream, use this helpful tip!
Whipped Sweet Potatoes with Coconut and Ginger
Source: Adapted from Food and Wine
Servings: 10 to 12
6 lbs sweet potatoes (about 6 large)
1 stick unsalted butter, softened or melted
3/4 cup unsweetened coconut cream
1 1/2 tbsp freshly grated peeled ginger
fresh ground black pepper
unsweetened finely shredded coconut, for garnish
1. Preheat oven to 400 degrees. Pierce the sweet potatoes several times with a fork. Place on a foil lined baking sheet and bake for about 1 hour, until tender. Let cool slightly.
2. Peel and roughly chop sweet potato, then transfer to food processor. Add butter, coconut cream and ginger. Puree until smooth. Season with salt and pepper to taste. Serve and garnish with shredded coconut.