I started making these sweet mashed potatoes for Thanksgiving, along with my no-fail mashed potatoes. Now they are a family favorite. If you don’t like your traditional sweet potato, try this spicy alternative. You’ll soon be a fan!
Here are the ingredients:
- 2 lb. sweet potatoes, peeled and cubed
- 1 can of lite coconut milk
- 2-3 Tbs. whole milk
- 2 Tbs. unsalted butter
- 1 Tbs. grated or minced fresh ginger
- 1 smoked adobe chili in sauce. You can purchase a can of these smoked chilies and freeze whatever you don’t use.
- Kosher salt and black pepper to taste
Here’s what to do:
Place cubed sweet potatoes into a large saucepan
Empty the can of coconut milk into the saucepan along with 1 can of water until the sweet potatoes are covered.
Bring to a boil, reduce heat, and boil until the potatoes are fork-tender.
When the potatoes are done, reserve 1 cup of the coconut/water mixture to add when you mash them. Drain potatoes and then place them in a mixing bowl. You can use a stand or hand mixer or even a potato masher if you want.
Put about 1/4 cup of the liquid along with the whole milk to the potatoes and mix until smooth, adding more of the liquid as needed until you have a nice consistency.
Finely dice the adobe chili along with a little of the sauce. Add it to the potatoes.
Finely grate the ginger, or you can use minced as well. Add to the potatoes.
Add 2-3 tablespoons of butter to the potatoes and mix well.
Season with salt and pepper to taste
I make these potatoes as much as 1 day ahead and then reheat in the oven at 350 degrees for about 20 minutes. They taste just as great fresh or reheated.
Enjoy.
Other great side dishes
