SWEET POTATO & COCONUT PUREE

By BobD

Ingredients

• 6 lb medium sweet potatoes
• 1 cup well-stirred canned unsweetened coconut milk
• 3 tablespoons packed dark brown sugar, or to taste

Details

Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 450F 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 tsp 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.

COOKS NOTES:
Sweet-potato puree can be made 1 day ahead and chilled. Reheat in a large heavy saucepan over medium-low heat, covered, stirring occasionally (20 to 30 minutes).