With Thanksgiving almost upon us I’ve had sweet potatoes on my mind. Anyone can make the old standby sweet potatoes with butter and brown sugar, but I’ve been looking for something a little more unique. Last week I made sweet potato chili and some amazing curry sweet potatoes. This week I found coconut milk on sale and inspiration struck. These coconut sweet potatoes are a little high calorie but they taste amazing and carry all the health benefits of coconuts and sweet potatoes. Sweet potatoes are a good source of fiber, vitamin A, vitamin C, potassium, manganese and B vitamins. You can use white sweet potatoes or orange yams in this coconut sweet potato recipe. Both will work with a slightly different finished flavor. The coconut milk will caramelize as it cooks and the spices will blend together for a heavenly and unique holiday treat.
2 sweet potatoes or yams, diced
1/2 can coconut milk
1/2 tsp cinnamon or 1 cinnamon stick
1/4 tsp ground cloves
pinch of nutmeg
Dice sweet potatoes or yams into 1/2 inch pieces. Add to a cast iron or nonstick pan. Add coconut milk, cinnamon, cloves and nutmeg. Bring to a boil then reduce heat to medium low. Continue cooking until sweet potatoes are soft, stirring occasionally, about 30 to 40 minutes.