Coconut Mashed Sweet Potatoes

4 large sweet potatoes, peeled & cubed
1 cup coconut milk
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
4 tablespoons raw honey or organic maple syrup
1/2 teaspoon sea salt
1 cup unsweetened flaked coconut (optional)

Cook the cubed sweet potatoes in simmering water until they are fork tender. Drain. Pour sweet potatoes into a glass bowl and mash with a fork or a potato masher. Stir in coconut milk, cinnamon, nutmeg, honey or maple syrup, salt and coconut flakes. Reheat if needed. Serve immediately. (You can add toasted chopped pecans and/or more coconut flakes to the top just before serving.) Serves 4-6.

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