Sweet Potato Coconut Puree
Sweet and creamy, coconut milk adds body and depth to the puree. Add a touch of cinnamon, yummy delicious.
Servings: 4
Calories: 286kcal
Ingredients
- 2 medium yams, washed
- 1/3 cup coconut milk (full fat or light)
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees.
- Poke several holes in the sweet potatoes with a fork.
- Bake for an hour (I put them on a piece of tin foil so they don’t drip all over the oven).
- When sweet potatoes are cool to the touch peel off the skin and scoop insides into a food processor with remaining ingredients.
- Puree until smooth.
- Cool and serve.
Nutrition
Calories: 286kcal | Carbohydrates: 59g | Protein: 4g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 21mg | Potassium: 1.757mg | Fiber: 9g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 36mg | Calcium: 44mg | Iron: 2mg