This three-ingredient dish, known as piele in Hawaii, is fabulously simple. Coconut milk - an occasional indulgence because of the saturated fat - contributes rich flavor.
|Prep Time:||10 minutes|
|Ready in:||35 minutes|
|Yield:||4 servings, generous 1/2 cup each|
|Ease of Prep:||Easy|
|1 1/2 pounds sweet potatoes (about 3 medium)|
|3/4 cup "lite" coconut milk|
|1 tablespoon minced fresh ginger|
|1/2 teaspoon salt|
- Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
- When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.
Cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.
Health Advantages: healthy weight, heart healthy, low sat fat, low sodium, low calorie.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||130 cal||Carbohydrate Servings:||1 1/2|
|Carbohydrates:||23 g||Dietary Fiber:||3 g||Cholesterol:||0 mg|
|Fat:||3 g||Sodium:||339 mg||Saturated Fat:||2 g|
|Protein:||3 g||Potassium:||498 mg||Monounsaturated Fat:||0 g|
|Nutrition Bonus:||Vitamin A (400% daily value), Vitamin C (35% dv), Fiber (14% dv), Potassium (14% dv).|
|Exchanges:||1/2 starch, 1/2 fat|