Recipe courtesy of Noreen of Jacksonville, Florida
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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