Makes: 8 servings
1 pounds small sweet potatoes (about 5)
1 tablespoon vanilla extract
2 teaspoons ground cinnamon XA teaspoon sea salt
3A cup coconut milk, full fat 1 teaspoon grated lemon zest, plus 2 teaspoons juice
2 tablespoons sweetened shredded coconut 1 cup large unsweetened flaked coconut, for topping
1. Preheat oven to 375‚°F. Wash sweet potatoes and put on a rimmed baking sheet. Bake in oven until tender, about 1 hour. Remove, let cool slightly, then peel.
2. Place sweet potatoes in an electric mixer with an attachment; beat on medium-high speed until smooth. Add vanilla extract, cinnamon, salt, coconut milk, lemon zest and juice; process until combined. Stir in 2 tablespoons sweetened shredded coconut. Transfer mixture to a 2-quart baking dish. Top with large unsweetened flaked coconut and bake until toasted and golden, about 15 minutes.
If you’re going to do starch, stay away from white or red potatoesgo for sweet potatoes.
1 added coconut to make them sweeter…but it you don’t like the taste, leave it out!‚