Sweet Potato Coconut Puree
January 31, 2008
Kenya could eat a whole sweet potato if I handed it to him. Being that his tiny little hand couldn't hold the whole thing up, mashed sweet potatoes seem like a better choice. In my quest to find new ingredients that will tempt his taste buds I realized that he hadn't tried coconut milk. Sweet and creamy, it adds body and depth to the puree. Add a touch of cinnamon, yummy delicious.
Photo by Maren Caruso
We used these to make this recipe:
Sweet Potato Coconut Puree (Makes 14 2-Tbsp Servings)
- Cook Time: 1 hours, (PT1H)
- Total Time: 1 hours, 5 minutes, (PT1H5M)
Ingredients
- 2 medium yams, washed
- 1/3 cup coconut milk (full fat or light)
- 1 teaspoon cinnamon
Preparation
- 1. Preheat oven to 400 degrees.
- 2. Poke several holes in the sweet potatoes with a fork.
- 3. Bake for an hour (I put them on a piece of tin foil so they don’t drip all over the oven).
- 4. When sweet potatoes are cool to the touch peel off the skin and scoop insides into a food processor with remaining ingredients.
- 5. Puree until smooth.
- 6. Cool and serve.
- *Place in Baby Cubes and freeze.
Christina
April 21, 2013 at 7:55 pm
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