Jazz up a weeknight dinner with this sweet and savoury side-dish. Instead of marshmallows, coconut whipped cream is the surprise ingredient that replaces traditional butter to make the sweet potatoes light and fluffy.

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Recipe Summary

prep:
12 mins
cook:
10 mins
total:
22 mins
Servings:
4
Yield:
4 1/2-cup servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pierce sweet potatoes several times with a fork or paring knife. Microwave on high for 10 to 12 minutes or until very soft. Cool just until easy to handle.

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  • Scrape potato flesh from skins into a bowl; discard skins. Mash well with a fork. Stir in lime juice, onion, cumin, salt, cinnamon and pepper. Fold coconut whipped cream into sweet potato mixture until combined. Serve immediately.

Tips:

Sweet potatoes can be cooked ahead and rewarmed before mixing with remaining ingredients.

Garnish with toasted coconut.

Nutrition Facts

236 calories; protein 3.8g; carbohydrates 49.6g; fat 3.3g; sodium 417.2mg. Full Nutrition
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