Drawing her inspiration from the Caribbean, food editor Lillian Chou stirred lightly sweetened coconut milk into roasted sweet potatoes.
Sweet-potato purée can be made 1 day ahead and chilled. Reheat in a large heavy saucepan over medium-low heat, covered, stirring occasionally (20 to 30 minutes).
Recipe information
Total Time
2 1/2 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F with rack in middle.
Step 2
Prick sweet potatoes in several places with a fork, then bake on a foil-lined baking sheet, rotating potatoes halfway through baking, until very soft, 45 minutes to 1 hour. When cool enough to handle, halve sweet potatoes and scoop flesh into a bowl.
Step 3
Meanwhile, bring coconut milk, brown sugar, and 1 teaspoon salt just to a simmer in a small saucepan over medium heat, stirring occasionally.
Step 4
Stir into warm sweet potatoes, then pulse in batches in a food processor until smooth. Season with salt.
