Mashed Sweet Potatoes with Coconut Milk
- cal. (kcal) 130
- Makes: 4 servings
- Prep: 10 mins
- Start to Finish: 35 mins
- Carb Grams Per Serving: 23
sweet potatoes, (about 3 medium)
"lite" coconut milk
minced fresh ginger
- Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
- When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.
- Tip: MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 130 cal., 3 g total fat (2 g sat. fat), 339 mg sodium, 23 g carb. (3 g fiber), 3 g pro.