Lepkugen's Mashed Sweet Potatoes:
4 pounds orange-fleshed sweet potatoes
1/2 cup rice milk
2 tsp ground ginger
3/4 tsp kosher salt
2 TB agave
1/3+ cup unsweetened shredded coconut
1-1/2 TB coconut oil
Toasted nuts
Wrap sweet potatoes in foil and bake for one to one and a half hours until soft in the center. Remove from oven and allow to cool for a few minutes. Remove the "meat" from the potatoes into a mixing bowl or food processor. Mix in rice milk, ginger (you can use fresh and adjust accordingly, we were out), salt, and agave. You can mix in a bowl, but I like the food processor because it gives it a smoother texture. Put mixture into a greased baking dish and top with coconut and melted coconut oil. Bake at 350 degrees, uncovered for about 40 minutes, until warmed through.
The coconut may not brown when using coconut oil. If using olive oil or melted butter you may cook a little less or until coconut is browning on top. Add optional nuts after removing from the oven. I used about 4 pounds of sweet potatoes for about 8 people, and we had just enough left over for about 2 people. K's father and sister are diabetic so I use agave because it's a sweetener that they can tolerate well and we enjoy. We also use rice milk but you can certainly substitute. You really don't want to miss these. Tomorrow I'll share my pumpkin pie. Enjoy!
4 pounds orange-fleshed sweet potatoes
1/2 cup rice milk
2 tsp ground ginger
3/4 tsp kosher salt
2 TB agave
1/3+ cup unsweetened shredded coconut
1-1/2 TB coconut oil
Toasted nuts
Wrap sweet potatoes in foil and bake for one to one and a half hours until soft in the center. Remove from oven and allow to cool for a few minutes. Remove the "meat" from the potatoes into a mixing bowl or food processor. Mix in rice milk, ginger (you can use fresh and adjust accordingly, we were out), salt, and agave. You can mix in a bowl, but I like the food processor because it gives it a smoother texture. Put mixture into a greased baking dish and top with coconut and melted coconut oil. Bake at 350 degrees, uncovered for about 40 minutes, until warmed through.
The coconut may not brown when using coconut oil. If using olive oil or melted butter you may cook a little less or until coconut is browning on top. Add optional nuts after removing from the oven. I used about 4 pounds of sweet potatoes for about 8 people, and we had just enough left over for about 2 people. K's father and sister are diabetic so I use agave because it's a sweetener that they can tolerate well and we enjoy. We also use rice milk but you can certainly substitute. You really don't want to miss these. Tomorrow I'll share my pumpkin pie. Enjoy!
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4 comments:
Hello...saw your comment on TMI, and I also was afraid, but i finally said 'let it go' I have to vent and as we get older, no kids to keep us busy, and friends aren't as available...this helps!
Plus, I lost my daughter eight years ago, and something inside me screams out now and then! Mistress of Cakes blogged about her problems and so many people left really nice messages...we all have to be transparent now and then :)
Thanks for your cool blogs!
I like the sweet potato, but not fond of coconut...
I guess with the crummy pic I took you could not see the tomato, but of course...my grandmother grew beefsteaks, so I am the original Tomato Head!
Also I was busy answering the other comment on my site...I will blog in a few days about how I am breaking free for two days with the help of another friend who came through! Son will rest at home...
I left comment on carrot cake blog-
Chef E: don't worry about the coconut. I used regular unsweetened coconut and you couldn't even taste it, I think because it was so finely ground. Same for the coconut oil: use olive oil or nothing at all.
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