I truly LOVE Thanksgiving food. And sweet potatoes are at the top of my list of favorites. I tried these sweet potatoes two years ago and posted on my blog immediately. But it came to my attention that the link to the recipe is no longer active! So I felt the need to re-post. The recipe is so simple, so nutritious, and so yummy. Talk about comfort food. If you have any unique Thanksgiving recipes that you love, please share!
Note: This recipe was originally published at NYTimes.com.
Garlic-Scented Mashed Sweet Potatoes with Coconut Milk and Cilantro
Serves 4. Published November 1, 2002.
Shake the can of coconut milk before opening to combine the coconut cream with the
liquid beneath. Cutting the sweet potatoes into slices of even thickness is important in
getting them to cook at the same rate. A potato masher will yield slightly lumpy sweet
potatoes; a food mill will make a perfectly smooth puree. The potatoes are best served
immediately, but they can be covered tightly with plastic wrap and kept relatively hot for
30 minutes. This recipe can be doubled in a Dutch oven; the cooking time will need to be
doubled as well.
1/2 cup coconut milk
1 small clove garlic , minced
1/4 teaspoon red pepper flakes
1/2 teaspoon table salt
1 teaspoon granulated sugar
2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled,
quartered lengthwise, and cut crosswise into 1/4-inch-thick slices pinch ground black pepper
1 tablespoon minced fresh cilantro leaves
1. Combine coconut milk, garlic, red pepper flakes, salt, sugar, and sweet potatoes
in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until
potatoes fall apart when poked with fork, 35 to 45 minutes.
2. Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper and cilantro; serve immediately.