Whipped Sweet Potatoes with Coconut and Ginger

By DreiFromBK

Ingredients

• 6 pounds sweet potatoes (6 large)
• 1 stick unsalted butter, melted
• 3/4 cup unsweetened coconut cream (see Note)
• 1 1/2 tablespoons finely grated peeled fresh ginger
• Kosher salt
• Freshly ground white pepper
• Unsweetened finely shredded coconut, for garnish

Preparation

Step 1

Preheat the oven to 400°. Poke the sweet potatoes several times with a fork and bake on a baking sheet for about 1 hour, until tender. Let cool slightly.

Peel the sweet potatoes and transfer to a food processor. Add the butter, coconut cream and ginger and puree until smooth. Season the pureed potatoes with salt and white pepper, garnish with shredded coconut and serve right away.