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 |
| Recipe Ingredients | |
| 1 1/2 pounds sweet potatoes (about 3 medium) | |
| 3/4 cup "lite" coconut milk | |
| 1 tablespoon minced fresh ginger | |
| 1/2 teaspoon salt | |
Recipe Directions
- 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.
| Nutrition Information | ||||||||
| 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 | |||||||
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