Ginger Coconut Whipped Sweet Potatoes
These smooth sweet potatoes are whipped with delicate ginger and coconut flavors, giving them more kick than your average whipped potato.
- 3 large sweet potatoes
- 2 T butter room temperature
- 1/2 C full-fat coconut milk
- 1 T minced ginger
- 1 t brown sugar
- Salt and pepper to taste
- 1 T coconut oil
- 1/3 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.