During this time of the year, Roman Catholics repent their sins in many ways. While some visit churches and pray, others simply abstain from eating meat. I belong to the others.
Because cooking is my passion and sweet potatoes are widespread every Lenten season, I usually whip them up to create tasty dishes. This year, I decided to pair it with no other than coconut milk. Our Lenten contrition should become more meaningful as I serve this dish to our table.
More Than Just Sweet Potatoes
This sweet potato dish is very easy to make. You simply need to roast the sweet potatoes to let out their natural sweetness, mash, and then add a few seasonings or other ingredients for added flavor. That’s it! However, just because the recipe calls for it doesn’t mean you shouldn’t explore. Instead of coconut flakes for toppings, you might want to use cornflakes? Feel free to play around with ingredients to achieve the desired flavor!
To start with, here are the ingredients you need.
- ½ cup coconut milk
- 1 ½ teaspoons pure vanilla extract
- 2 tbsps. organic coconut oil
- 2 – 3 tbsps. packed brown sugar
- 2 – 2 ½ pounds sweet potatoes
- Kosher salt to taste
- Ground cinnamon for added flavor
- Coconut flakes for garnish (you can also try corn flakes and/or desiccated coconuts)
How to Make:
- Prepare a rack and put it in the middle of the oven. Preheat to 425 degrees Fahrenheit.
- Get a baking sheet and line it with aluminum foil.
- Wash the sweet potatoes and pierce them with a sharp knife for several times.
- Arrange them on the baking sheet. Roast until tender.
- Set aside to cool.
- Once cool enough to handle, cut the sweet potatoes into halves. Scoop the flesh and place them into a large bowl. Mash.
- In a separate container, combine brown sugar, coconut oil, vanilla extract, coconut milk, salt, and cinnamon. Pour into a saucepan and cook over medium heat.
- Stir occasionally until coconut oil has completely melted and sugar is dissolved. Reduce the heat and try to keep it warm.
- Add a few tablespoons of the warmed mixture to the sweet potatoes. Using an electric mixer, beat the mixture until smooth and fluffy.
- Add seasonings as you please. Garnish with coconut flakes. Serve.
If there are leftovers, be sure to store them in an airtight conditioner and keep in the fridge. By doing that, your mashed sweet potatoes should last for up to 3 days. To reheat, simply put the bowl over another bowl of simmering water. Mix occasionally.
This mashed sweet potato dish is a perfect recipe for those who are abstaining from meat this Lenten season! Though it’s a minimalist delight, you still have something truly appetizing to serve your family! So, prepare the ingredients now while you can. Sweet potatoes quickly run out as the Lenten week nears!
If you have already tried this at home, let me know how your kitchen adventure went! I’d love to hear. You may also drop your thoughts below about this recipe. I’ll do my best to respond to each one of them.