Grains & Starches Coconut Whipped Sweet Potatoes By Sandra Woodruff Dec 5, 2005, 07:23 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 © Copyright 2005 by eatsmarttoday.com