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.

My Sweet Potato, Yes, Ma’am (serves 14 2 Tbsp Servings)

2 Medium Yams, washed
1/3 cup Coconut Milk (full fat or light)
1 tsp Cinnamon

1. Preheat oven to 400 degrees.
2. Poke several holes in the yam 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 yams 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.

*I always use yams. I don’t know when the confusion started and why we cook with yams, but call them sweet potatoes, but yams are much sweeter. Pick ones with deep orange skins. That’s the best way to tell the difference.