I was browsing some Cuisine At Home magazines looking for thxgiving side dishes that go beyond the traditional when I found a potential winner. I tried it last night, adapting it to my own preferences and the result was an amazing twist on an old standby. Plus its so easy!
The original recipe is from the December 2003 issue of Cuisine at Home. My adapted recipe is below. Sorry I dont have a picture!
Gingered Sweet Potatoes
Makes 5-6 cups
2.5 pounds sweet potatoes
1/2 cup coconut cream (thicker than coconut milk)
3 Tablespoons brown sugar (more or less, to taste)
1/4 cup fresh chopped cilantro
2 Tablespoons minced or grated ginger
1 Tablespoon fresh lime juice
1 teaspoon kosher salt
pinch hot chile powder, to taste
Bake the sweet potatoes until fork tender. I had cut them into chunks and roasted at 300 F, trying not to let them brown too darkly (I noticed the chunks that lay flesh side down browned darker than the chunks with peel side down, I guess because of the natural sugars). Mash/fold with the remaining ingredients. Sprinkle additional chopped cilantro or chopped chives and red chile powder on top for presentation.
I dont peel potatoes since we like the fiber but if making this for guests Ill probably roast the sweet potatoes whole then scoop out the flesh because the creamy smooth mouth feel contrasting with the tangy bright flavors was what made this so good.
I think when it was still warm it tasted better than after it had cooled. Im going to experiment on whether reheating in the microwave the next day will do any harm, since it would be a plus if this was made the day ahead before the rush of T-day.