"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."
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.
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.