This recipe makes me want to travel back in time 20 years and yell at my 12-year-old self. Like seriously yell. I don’t believe in spanking children and a 12-year-old is probably too old to spank anyway, but I’m pretty sure my 12-year-old self deserved it. Because I did not eat sweet potatoes when I was 12. I don’t think I ate them until I was 18 or so. Which means I wasted a whole lot of years not eating sweet potatoes. And that is not OK.
My excuse? “Potatoes should not taste like dessert.” Um, but why not?? Why did nobody think to ask me why not?? If a potato tastes like dessert, but you’re allowed, in fact encouraged, to eat it for dinner, isn’t that basically the best thing in the world for a 12-year-old? Apparently not for me.
Now, when I eat a sweet potato dish like this one, I seriously feel like sitting down and shedding a few tears. Tears for my former non-sweet potato eating life. Tears for the hundreds of sweet potatoes I could have consumed in those years. And tears for the fact that I didn’t take advantage of eating a potato that tastes like dessert for dinner. I guess I just wasn’t the brightest kid. And that’s sad.
Luckily, I smartened up and now I’m constantly making up for lost time. This is the best sweet potato dish I’ve made to date. The thing is, I also have a serious ginger obsession. An eat all the pickled ginger of the sushi platter every single time obsession. And once I started thinking about ginger and sweet potatoes together, I could not stop thinking about it. Coconut is a natural partner for ginger and milk is pretty boring and since these potatoes are anything but boring, I figured coconut milk was the way to go.
Ginger isn’t the prettiest when you finely grate it. But to me, this is beautiful. And it smelled like a dream. But seriously, is it bad that I’d literally eat this with a spoon? I should feel shame, shouldn’t I? I don’t.
Mashed sweet potatoes are crazy easy to make, especially when you whip them. The worst part is that you have to bake the sweet potatoes for about an hour. And that waiting is tough. But if you spend that hour sniffing the ginger you just grated, you’ll be OK. Just kidding. Kind of.
To start, you’ll want to bake 3 large fork-pricked sweet potatoes at 375 degrees for about an hour, until they’re very soft.
You’ll have to let them cool until you can handle them. More waiting. More trying not to eat spoonfuls of ginger.
Then scoop out the flesh and put it in the bowl of a food processor.
Add 2 T butter, ½ C full-fat coconut milk, 1 T minced ginger, 1 t brown sugar, and salt and pepper.
And puree away. Until the potatoes are very very smooth.
In the meantime, in a small skillet over medium heat, melt the coconut oil.
Add the panko to the pan and toast the panko until it’s just browned.
Ahhhh finally time to serve these babies.
Serve the whipped sweet potatoes in a bowl with the toasted panko sprinkled on top.
This makes about 8 servings. So probably you should try not to eat the entire bowl yourself.
But my whole thing is, would it be better to eat 8 servings of whipped sweet potatoes or 8 servings of ice cream? Exactly. I rest my case.
These are exactly what I was dreaming in my head. So gingery, a tad coconutty, and amazingly smooth and creamy. If it wasn’t the cheesiest thing ever to say, I would tell you they were like eating clouds. Orange clouds with tons of flavor. But that’s weird. So I’ll just tell you they were fluffy and smooth and melt-in-your-mouth. Oh, plus the panko gave them a little unexpected crunch.
Now can you see why I am so pissed at my 12-year-old self? What a dummy. Of course, I probably wasn’t a huge fan of ginger either, so I would have doubly hated this dish.
These delicious potatoes make a dreamy side dish for basically anything, but especially a chicken or turkey. But I would definitely not judge you if you ate a bowl as a meal. Or a snack.
Yes, 12-year-old self, it’s like dessert for dinner. And why on Earth you had a problem with that, I will never understand. Sigh. I’ll just have to continue making up for lost time.
What foods have you taken a while to come around to?
Ginger Coconut Whipped Sweet Potatoes
- 3 large sweet potatoes
- 2 T butter room temperature
- ½ C full-fat coconut milk
- 1 T minced ginger
- 1 t brown sugar
- Salt and pepper to taste
- 1 T coconut oil
- ⅓ C panko
- Preheat oven to 375 degrees.
- Prick sweet potatoes with a fork or knife and place on a foil-lined baking sheet.
- Bake sweet potatoes for about an hour, until they're very soft.
- Let potatoes cool until you can handle them. Scoop flesh out and place in the bowl of a food processor.
- Add butter, coconut milk, ginger, brown sugar, and salt and pepper to the food processor.
- Puree until potatoes are very smooth.
- In a small skillet over medium heat, melt coconut oil.
- Add panko and toast until panko is just browned.
- Serve sweet potatoes in a bowl with toasted panko sprinkled on top.