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Asian Sweet Potatoes

by Organic Spa Magazine
Recipe courtesy of Noreen of Jacksonville, Florida

sweet potatoes_feature

FOOD FOR THOUGHT – September

Just in time for winter and fall!

I love to make this yummy dish. My father is Chinese and my mother is Polish—that makes me Cholish. I have learned many delightful dishes, including this asian sweet potatoes side, with a fun twist from them through the years.

Asian Sweet Potatoes

6 large sweet potatoes, peeled and cut into large chunks
1/4 tsp. of nutmeg
1 can coconut milk
pinch of salt
pinch of black or white pepper (freshly ground)

Directions

In a small saucepan, simmer the coconut milk until reduced by one quarter.

In a large pan of water that has been slightly salted, boil the potatoes until very tender. Drain and transfer into a food processor or use a mixer.

Add the coconut milk and nutmeg, and mix together.

Season to taste with salt and pepper.

Optional A dash of butter. (But the coconut milk makes this dish creamy and dreamy all alone.)

A fall or winter comfort food meal in itself when served with a slice of rustic toasted bread, or alone. Your guests will think you slaved over a hot stove all day! Filled with good-for-you ingredients.

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Make sure to send us your favorite side, appetizer, vegetable, entrée, gourmet or exotic recipe. We will feature one recipe every month. Contributing readers will have a chance to win a free one-year print subscription and two digital subscriptions to Organic Spa Magazine (valued at $24.95 and $19.90, respectively). Share your recipe!

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