Coconut-Curry Mashed Sweet Potatoes
- Peel sweet potatoes; cut into 2-inch pieces. In a covered large saucepan cook potatoes in enough boiling, lightly salted water to cover about 20 minutes or until tender; drain. Mash potatoes with a potato masher or beat with an electric mixer on low speed until smooth.
- Pour coconut milk into a medium microwave-safe bowl. Cover with vented plastic wrap. Microwave on 70 percent power (medium-high) for 20 to 30 seconds or until milk is heated through but not boiling. Stir in curry powder, salt, and crushed red pepper. Stir in mashed potatoes until light and fluffy.
- To serve, sprinkle coconut and cilantro over potatoes.
Nutrition Facts (Coconut-Curry Mashed Sweet Potatoes)
- Per serving:
- 161 kcal cal.,
- 2 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 245 mg sodium,
- 33 g carb.,
- 5 g fiber,
- 8 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet