The word is a wonderful place, partly due to delicious sweet potatoes! There’s a gazillion and one ways to prepare them, and mashing them up into thick, creamy goodness is never a bad thing. The key to good mashed sweet potatoes is remembering we’re not making a sugar loaded, Thanksgiving style sweet potato casserole or soufflé. With this dish, it’s all about simple…concentrating solely on the tastiness and natural sweetness of the sweet potato. 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. Be sure to try this simple recipe for your next dinner, picnic, or potluck! Have a “sweet” Tasty Thursday!
- 1 1/2 pounds sweet potatoes, (about 3 medium)
- 3/4 cup “lite” coconut milk
- 1 tablespoon fresh minced 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, about 10 to 15 minutes. Alternatively, place in a baking dish and bake at 425 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. Garnish with green onion or basil. Serve warm.
You can also cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.
Sometimes deciding what to make for dinner after a long day at work can be as task in itself…not to forget the side dishes which will accompany that meal! Perhaps you have an invitation to a dinner party or a potluck and need a quick and simple dish to whip up at the last-minute.
Nothing says “yummy” like a fresh and unique salad, especially during the summertime! As wonderful as a salad made with fresh greens is, I sometimes like to use a fresh vegetable as a salad base. Not only does it offer a more crisp texture, but it’s more filling as well. My fiancé and I had an abundance of broccoli that we bought from the farmer’s market that we needed to use up. So he came up with this simple and delicious salad which we ate as a side dish with grilled veggie burgers.
- 12 ounces fresh broccoli crowns
- 3/4 cup Vegenaise®
- 1/8 cup red wine vinegar
- 1/8 cup red wine
- 2 Tablespoons organic coconut palm sugar
- 1 cup slivered almonds
- 1 cup dried cranberries
- salt and pepper to taste
Break apart 8 ounces of the broccoli crowns. Finely chop 4 ounces of the broccoli crowns using a food processor.
In a bowl, whisk together Vegenaise®, red wine vinegar, red wine, and organic coconut palm sugar. Combine the finely chopped broccoli crowns to the dressing mixture. Fold mixture into the remaining broccoli with the slivered almonds and dried cranberries. Add salt and pepper to taste.
Serve immediately or chill for more flavor.