Skip to main content

Sweet Potato-Coconut Puree

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".

4 lb sweet potatoes (about 4 large potatoes or 8 small)
1/2 C coconut cream* 
1/2 tsp cinnamon
1/2- to 1-inch piece ginger peeled, minced
1/4 tsp nutmeg, freshly ground
1 tsp salt or more to taste
Cinnamon coconut chips**
  1. Put trivet in the bottom of a large pressure cooker and add 1/2-cup water. Peel sweet potatoes and cut into 2-inch chunks (you can leave skin on and easily peel afterward, but it's just one more step), and put in the pressure cooker and seal the lid. 
  2. Bring up to high pressure and pressure-cook for 10 minutes. Quick-release the steam by putting cooker under cold running water (with the lid still sealed), until pressure is completely released, then open the lid away from you. 
  3. Alternatively, cook the sweet potatoes any way you like as long as they are very tender (steamed in a rice cooker, baked, or steamed in a covered pot).
  4. Add sweet potatoes to a food processor and add remaining ingredients. Pulse several times, then run continuously for about 1 minute.
  5. Scoop into a serving bowl. 
  6. Serve hot or cold and garnish with coconut chips
* Coconut cream: you can buy cans of it at Trader Joes, OR simply refrigerate a can of coconut MILK (not Lite), and after a few hours, remove from fridge without shaking can, and scoop off solidified cream from the top. You can save remaining cream and whip for 2-3 minutes in a cold metal mixing bowl (and cold beaters). This whipped coconut cream can last for a few days in the refrigerator. Great served with berries or cherries.

**  In large skillet toast 1 cup coconut chips until golden brown, tossing or stirring frequently. Add a mixture of 1/4 tsp cinnamon and 1/4 tsp salt to chips. Toss to coat hot chips. Enjoy.


  1. This recipe is very cute! My 4 year old daughter loves to help me in the kitchen. This I know will be surely fun & enjoyable for the both of us. I definitely will will give it a try for I'm always trying to find nutritious snacks for her...thanks, Gwen!
    Sweet Potato pie


Post a Comment

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

How to Freeze Avocados to Use in Smoothies

                                              How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags  1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to