- 5 medium sweet potatoes, about 3 pounds total
- 1 Teaspoon salt
- 1/2 Cup canned unsweetened coconut milk
- 1/2 Teaspoon freshly ground black pepper
- 1/4 Cup chopped fresh chives or green onion tops
Peel potatoes and cut in half. Cut each half into 4 even pieces.
Put into a large pot and add cold water to cover by 1 inch. Add salt. Heat to a boil over high heat.
Reduce heat to medium and simmer, partly covered, until potatoes are fork-tender, about 20 minutes. Drain well; return potatoes to the pot.
Set the pot over the lowest heat possible.
Make a well in the center of the potatoes; pour the coconut milk into it.
Use a potato masher to mix the milk into the potatoes until the mixture is nearly smooth (some chunks are nice). Remove from heat; stir in pepper and chives.
Taste and adjust salt as desired. Serve hot. (This recipe reheats well in the microwave.)