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Island Coconut and Sweet Potato Mash

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"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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Ingredients

22 m servings 236 cals
Original recipe yields 4 servings (4 1/2-cup servings)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Footnotes

  • Tips:
  • Sweet potatoes can be cooked ahead and rewarmed before mixing with remaining ingredients.
  • Garnish with toasted coconut.

Nutrition Facts


Per Serving: 236 calories; 3.3 g fat; 49.6 g carbohydrates; 3.8 g protein; 0 mg cholesterol; 417 mg sodium. Full nutrition

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