These delicious pureed sweet potatoes are elevated with luxurious coconut cream and zesty fresh ginger. Slideshow:  Global Thanksgiving Side Dishes 

Justin Chapple
November 2013

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© Con Poulos

Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

If you’re not serving the potatoes right away, let them cool, then transfer to a bowl or large resealable plastic bag and refrigerate for up to 3 days. Rewarm the potatoes in the microwave in 2-minute intervals, stirring each time, until hot.

Notes

Unsweetened coconut cream is available in cans at most supermarkets and health food stores. If you can't find it, you can also purchase canned unsweetened coconut milk and let the milk stand, then spoon the thick cream off the top.