This is a delicious side dish using traditional sweet potatoes with non-traditional coconut milk and ginger. It is dairy-free so can be eaten by vegans, people allergic to casein, and with meat by people who keep kosher.
2 lbs sweet potatoes
1 pinch kosher salt
1 can coconut milk
½ cup Earth Balance buttery spread, divided
½ cup brown sugar, divided
1" piece of fresh ginger
¼ teaspoon ground white pepper
No nutrition information available
Peel sweet potatoes and place in a large pot with the salt and enough water to cover them. Bring to a boil over high heat, reduce heat and cook at a low boil until potatoes are fork soft, about 30 minutes. In a saucepot heat coconut milk, Earth Balance, brown sugar, and pepper until hot - do not boil. Drain potatoes and place in the bowl of Cuisinart Stand Mixer. With wire whip, whip potatoes on low - medium low speed until they are smooth. With mixer running on low, slowly pour in hot coconut milk mixture. Peel ginger and grate on microplane grater into the potatoes. Whip thoroughly then taste. Add sugar if needed. Place in a large baking dish, dot with remaining ¼ cup Earth Balance and sprinkle with ¼ cup brown sugar. Bake at 400 degree oven until Earth Balance melts and top is lightly brown. Serve hot.