Sweet Potato-Coconut Puree Makes 6 Cups (scant) This naturally sweet dish is perfect if you are craving something sweet and creamy. It's a delicious hot purée. Freshly grated nutmeg is key here. It's also delicious served cold or partially frozen for a treat, it's taste is reminiscent of pumpkin-pie ice cream if you double the spices (freezing subdues the spices, that's why you add more). I've noticed that sweet potatoes can come nearly as large as footballs and as small as dinner-rolls. It's hard to guess what size sweet potato to get for most recipes if no weight measurement is given. I once mistakenly chose enormous Russets for my first vichyssoise and I could have spackled a wall with it. So for this recipe, I give some guidelines: choose large sweet potatoes, about 1 pound each, and it will be thick and creamy, like my first, ahem, "vichyssoise".
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