recipe- Coconut Cardamom Sweet Potatoes
Coconut Cardamom Sweet Potatoes
Hands-on time: 20 minutes
Total time: 1 hour, 10 minutes
5 medium sweet potatoes (3 1/2 to 4 lb), peeled and cut into 3/4-inch pieces
3/4 cup light coconut milk
2 tsp cardamom, ground
1 tsp pure vanilla extract
1/2 tsp sea salt
1/8 tsp fresh ground black pepper
1/8 tsp cayenne pepper
1/3 cup unsalted pecan halves, chopped
Preheat oven to 175°c Bring a large pot of water to a boil over high heat. Add sweet potatoes, return to boiling and cook until soft, about 10 minutes. Drain and transfer potatoes to the bowl of a stand mixer (or use a large bowl and a hand-held electric mixer).
Add coconut milk, cardamom, vanilla, salt, black pepper and cayenne to potatoes. Mix on medium speed until smooth, scraping down sides of bowl once or twice. Transfer to a 9 x 9-inch baking dish. Sprinkle pecans evenly over sweet potato mixture.
Bake 45 to 50 minutes, or until edges are slightly browned. Cool on a rack for 10 minutes and serve.
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