Lunch: Whipped Sweet Potatoes with Coconut and Ginger
These delicious pureed sweet potatoes are elevated with luxurious coconut cream and zesty fresh ginger.
Ingredients
6 lb. sweet potatoes
1 stick unsalted butter
3/4 c. unsweetened coconut cream
1 1/2 tbsp. fresh ginger
kosher salt
freshly ground white pepper
Unsweetened finely shredded coconut
Instructions
Preheat oven to 400 degrees F. Poke sweet potatoes several times with a fork and bake on a baking sheet for about 1 hour, until tender. Let cool slightly.
Peel sweet potatoes and transfer to a food processor. Add butter, coconut cream, and ginger, and puree until smooth. Season pureed potatoes with salt and white pepper. Serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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