Yield: 4 servings
1 1/4 pounds sweet potatoes (about 2 medium-large)
1/2 cup plus 2 tablespoons light coconut milk
1 1/2 teaspoons finely grated fresh ginger or 1/2 teaspoon dried ground ginger
scant 1/4 teaspoon salt
1.
Rinse the potatoes, pat dry, and pierce in several places with a fork.
Place the potatoes on a paper towel in a microwave oven, spacing them
at least 1 inch apart. Cook at high power for 4
minutes, turn the potatoes over, and cook for an additional 4 to 6
minutes, or until soft in the center.
2. Let the potatoes sit until cool enough to handle, then peel and cut into chunks. Place in a medium microwave-safe bowl.
3. Add
the coconut milk, ginger, and salt and beat with an electric mixer
until smooth. Add a little more coconut milk, if needed, to bring to
the desired consistency. Microwave the potatoes at high power for a
minute or two to reheat. Serve hot.
Nutritional Facts (per 1/2-cup serving)
Calories: 111
Carbohydrates: 22 g
Fiber: 2.9 g
Fat: 2 g
Sat. Fat: 1.9 g
Cholesterol: 0 mg
Protein: 1.5 g
Sodium: 140 mg
Calcium: 24 mg
GI rating: moderate
Diabetic exchanges: 1 1/2 starch
