Ingredients
5 medium sweet potatoes peeled and cut into 1-inch cubes
1 cup regular or low-fat canned coconut milk
1 teaspoon ground cinnamon
1 teaspoon salt (optional)
Preparation
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.
Drain in a colander and set in the sink, then transfer the sweet potatoes to a large bowl.
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!
