Coconut Cardamom Sweet Potatoes
This picture that is way better than mine is courtesy of the New York Times Fitness and Nutrition section.
Ready to see mine? Hahaha. It makes me laugh.
AHHHHH! The time change has made the evenings dark SOOO early that I can’t get a good picture in when it’s light out! Dang you, Ben Franklin!!
Anyway, this side dish is a part of the pre-Thanksgiving meal that I have been talking about for 3 consecutive posts now. OH MY LORD was this meal good. Now I am a HUGE mashed potato-lover, but these were also really good. It’s nice to change things up. The coconut and cayenne definitely stood out. Mmmmm!!
Coconut Cardamom Sweet Potatoes
Source: Clean Eating Magazine Nov/Dec 2009
Serves a huge crowd!
Ingredients:
5 medium sweet potatoes, 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. pepper
1/8 tsp. cayenne pepper
1/3 cup unsalted pecan halves, chopped (optional)
Directions:
Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Add sweet potatoes, return to a boil and cook until soft, about 10 minutes. Drain.
In a large mixing bowl (or in the bowl of a stand mixer), add potatoes and remaining ingredients (except pecans). Mix on medium speed until smooth. Transfer to a 9×9 baking dish. Sprinkle pecans on top.
Bake 45-50 minutes, or until edges are slightly browned. Cool on rack for 10 minutes and serve
