Drawing her inspiration from the Caribbean, food editor Lillian Chou stirred lightly sweetened coconut milk into roasted sweet potatoes.
Recipe information
Total Time
2 1/2 hr
Yield
Makes 8 servings
Ingredients
6
pounds medium sweet potatoes
1
cup well-stirred canned unsweetened coconut milk
3
tablespoons packed dark brown sugar, or to taste
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Preparation
Step 1
Preheat oven to 450°F with rack in middle.
Step 2
Prick sweet potatoes in several places with a fork, then bake on a foil-lined baking sheet, rotating potatoes halfway through baking, until very soft, 45 minutes to 1 hour. When cool enough to handle, halve sweet potatoes and scoop flesh into a bowl.
Step 3
Meanwhile, bring coconut milk, brown sugar, and 1 teaspoon salt just to a simmer in a small saucepan over medium heat, stirring occasionally.
Step 4
Stir into warm sweet potatoes, then pulse in batches in a food processor until smooth. Season with salt.