Mashed Sweet Potatoes With Coconut Milk And Chives

Mashed Sweet Potatoes With Coconut Milk And Chives
4.5 from 2 ratings
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Sweet potatoes stand-in for the usual suspects in this Thanksgiving dinner mash flavored with coconut milk for a rich, tropical and nondairy texture enhancer.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune. 
Prep Time
20
minutes
Cook Time
25
minutes
Servings
6
servings
Total time: 45 minutes
Ingredients
  • 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
Directions
  1. Peel potatoes and cut in half. Cut each half into 4 even pieces.
  2. Put into a large pot and add cold water to cover by 1 inch. Add salt. Heat to a boil over high heat.
  3. Reduce heat to medium and simmer, partly covered, until potatoes are fork-tender, about 20 minutes. Drain well; return potatoes to the pot.
  4. Set the pot over the lowest heat possible.
  5. Make a well in the center of the potatoes; pour the coconut milk into it.
  6. 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.
  7. Taste and adjust salt as desired. Serve hot. (This recipe reheats well in the microwave.)
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