Sweet potatoes are rich in beta-carotene— an antioxidant that may help improve immunity and prevent cancer. Pairing beta-carotene rich foods with a small amount of fat, such as the coconut milk, helps your body to better use this fat-soluble vitamin.
This coconut sweet potato recipe was recently featured on the Dr. Oz episode “Cooking Lessons for Longevity.” Now you can whip this tasty recipe-up at home, and serve it with your next meal. Pairs great with roasted vegetables and baked tofu.
- 5 medium sweet potatoes (about 3 pounds), peeled and cut into 1-inch cubes
1 cup regular or low-fat canned coconut milk
1 tsp ground cinnamon
1 tsp salt, optional
1. Place the sweet potatoes in a large pot and add enough water so they’re submerged by 1 inch. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are soft, about 25 minutes.
2. Drain in a colander and set in the sink, then transfer the sweet potatoes to a large bowl.
3. Add 1 cup coconut milk and mash with a potato masher or an electric mixer at medium-low speed until creamy, adding more coconut milk to get a smooth, rich puree. Stir in the cinnamon, as well as the salt, if desired.
Tip: For a different taste and lower fat, substitute half the coconut milk for fresh orange juice while mashing. Remember to add the ground cinnamon!
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