Gingered sweet potatoes: A perfect side for Thanksgiving, they are naturally sweet and flavored with fresh ginger and garlic. They are rich, creamy and dairy free.
As always, Thanksgiving is coming upon us so fast this year! If you are hosting a holiday dinner, you have to give these sweet potatoes a try. They are easy to make, can be made the day before, and popped n the oven just before dinner.
I don’t know about you, but for me it’s s all about the side dishes at holiday dinners. I usually have more side dishes than I need when I entertain, but I want to make sure everyone has enough to eat PLUS they all taste soo good. Even though I enjoy turkey at Thanksgiving, it can get pretty boring all by itself! Bring on the stuffing, mashed potatoes, vegetables, and sweet potatoes.
Ginger Sweet Potatoes
Most sweet potato recipes are made with lots of sugary ingredients, which is something I never did understand. Why take something that is naturally sweet and make it even sweeter by adding sugar and topping it with marshmallows, it’s like dessert for dinner. The sweetness in these sweet potatoes is enhanced by the ginger and cinnamon, and that’s all that’s needed. These sweet potatoes are rich, creamy, delicious and dairy free!
- 3 medium sweet potatoes peeled and cut into cubes
- 3 cloves garlic rough chopped
- 1 tablespoon chopped ginger
- ½ cup coconut milk
- up to ¼ cup water to thin milk if it's too thick
- 1 tablespoon coconut oil
- 1 teaspoon ground cinnamon
- add cut up sweet potatoes into uniformly sized pieces, and place in a saucepan. Cover with water and bring to a boil. Reduce the heat and cook until soft - about 30 minutes
- while sweet potatoes are cooking, add the oil to the pan along with the garlic and ginger cook for one minute
- add the coconut milk and cook on low heat for 15 to 20 minutes
- once sweet potatoes are cooked, drain and place in a food processor
- top with the coconut milk mixture and cinnamon
- process until smooth and creamy
- serve immediately or they can be made ahead of time and re-heated at 350 for approximately 20 minutes
Substitute ¾ cup heavy cream for coconut milk and butter for coconut oil
Variations. . .
- Coconut milk can be substituted with 3/4 cup milk or cream
- Coconut oil can be substituted with 1 tablespoon butter
Ingredients and Tools Used In This Recipe. . .
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