Recipe by: K. Allrich
This is a delicious dairy-free and gluten-free side dish. We also whip butternut squash with coconut milk.
* 4 medium sweet potatoes, peeled, cubed
* sea salt and freshly ground pepper, to taste
* 1 pinch of mild curry powder or McCormick’s Pumpkin Pie Spice
* light coconut milk, as needed
Place the sweet potatoes in a pot and cover with fresh cold water. Bring to a boil and simmer until the potatoes are fork tender, about 15 to 20 minutes.
Drain the sweet potatoes and season with sea salt and fresh ground pepper. Add in the curry powder, and mix with a wire whisk to soften the potatoes. Begin adding the coconut milk slowly, a little at a time, whisking as you go. Whip until the sweet potatoes are smooth and creamy. Taste for seasoning adjustments. Enjoy!