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Coconut Sweet Potatoes
Nb persons: 10
Yield: 1/2 cup
Preparation time: 20
Total time: 1 hour 10 minutes
Source: Clean Eating Nov.-Dec. 2009
| 5 medium | sweet potatoes, (3 1/2 to 4 lbs.) peeled and cut into 3/4 inch pieces |
| 3/4 cup | light coconut milk |
| 2 tsp | ground cardamom |
| 1 tsp | pure vanilla extract |
| 1/2 tsp | sea salt |
| 1/8 tsp | fresh ground pepper |
| 1/8 tsp | cayenne pepper |
| 1/3 cup | unsalted pecan halves, chopped |
ONE: Preheat oven to 325°F. Bring a large pot of water to a boil over high heat. Add sweet potatoes, return to boiling and cook until soft, about 10 minutes. Drain and transfer potatoes to the bowl of a
stand mixer (or use a large bowl and a hand-held electric mixer).
TWO: Add coconut milk, cardamom, vanilla, salt, black pepper and cayenne to potatoes. Mix on medium speed until smooth, scraping down sides of bowl once or twice. Transfer to a 9 x 9-inch baking dish. Sprinkle pecans evenly over mixture.
THREE: Bake 45 to 50 minutes, or until edges are slightly brown. Cool on a rack for 10 minutes and serve.
Nutrition:per 1/2 cup serving: Calories: 100, Total fat: 3.5g, Carbs: 15g, Sugars 5g, Protein: 2 g, Sodium; 120 mg.
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