Sweet Potato Coconut Puree Recipes
SWEET-POTATO COCONUT PURéE
Drawing her inspiration from the Caribbean, food editor Lillian Chou stirred lightly sweetened coconut milk into roasted sweet potatoes.
Provided by Lillian Chou
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F with rack in middle.
- 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.
- Meanwhile, bring coconut milk, brown sugar, and 1 teaspoon salt just to a simmer in a small saucepan over medium heat, stirring occasionally.
- Stir into warm sweet potatoes, then pulse in batches in a food processor until smooth. Season with salt.
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- Peel sweet potatoes and carrots and chop into 1 inch chunks. Fill a medium sauce pot ¾ full of water and place a steamer basket on top. Wrap ginger and garlic in tin foil and add to steamer basket along with chopped carrots and sweet potatoes. Steam the veggies for 30 minutes until they are very tender. Remove ginger and garlic, set aside. Add carrots and sweet potatoes to a blender and puree until smooth, adding a splash of water if you need to loosen the mixture.
- Add coconut milk to half of your sweet potato and carrot puree in the blender, reserving 2 tbsp for garnish. Next add steamed garlic and ginger, puree until smooth. Reheat in a sauce pot and season with salt and pepper to taste. Ladle into bowls and garnish with a drizzle of remaining coconut milk and chopped chives. Serve with toasted bread, enjoy!
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