Mashed Sweet Potatoes with Coconut Milk

Mashed Sweet Potatoes with Coconut Milk

Makes 4 servings, generous 1/2 cup each

Ingredients

1 ½ pounds sweet potatoes (about 3 medium)
¾ cup "lite" coconut milk
1 tablespoon minced fresh ginger
½ teaspoon salt



Instructions



1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2. When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.



Tips

To make ahead: Cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.



Nutrition Information

Per serving: 130 calories; 3 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrate; 3 g protein; 3 g fiber; 339 mg sodium.
Nutrition bonus: Vitamin A (400% daily value), Vitamin C (35% dv), Fiber (14% dv), Potassium (14% dv).