Baked Purple Sweet Potatoes
These sweet potatoes get an extra burst of sweetness from fresh blueberries, and the cinnamon and honey folded in masks the fact that you're eating something that's actually good for you. Served in mini ramekins, it's the perfect holiday treat to pass around.
- 3 purple sweet potatoes, peeled and cubed, approximately 2 cups
- 1/4 Cup coconut milk
- 1/2 Cup fresh blueberries
- 2 Tablespoons lemon juice
- 2 Tablespoons butter, unsalted
- 1 Tablespoon honey
- 1 Teaspoon cinnamon
- 1/4 Cup pecans, for garnish
Place your sweet potatoes in a large stock pot with boiling water and boil until fork-tender, approximately 15 minutes. Transfer to a large mixing bowl or stand mixer.
Preheat the oven to 400 degrees.
Add the coconut milk, lemon juice, butter, honey, and cinnamon and mash using a stand mixer or a hand mixer. Beat the potatoes until no lumps remain. Fold in the fresh blueberries and mix by hand. Transfer the sweet potato mixture to 4 small ramekins and sprinkle pecans on top
Place the ramekins on a cookie sheet and bake in the oven for 10-15 minutes or until the pecans are toasted. Garnish with a scoop of refrigerated coconut milk and serve.