Coconut Whipped Sweet Potatoes with Maple-Pecan Drizzle
Sweet potatoes simmered in coconut milk until tender, whipped until smooth, and topped with a warm maple syrup and pecan mixture. Dairy-free and delicious!
3poundssweet potatoespeeled and cut into approx. 3/4-inch cubes
114-ounce can coconut milk*
2tablespoonspure maple syrup
1/4teaspoonfreshly ground nutmeg
1/16teaspoona generous pinch ground cloves
1/2teaspoonkosher saltplus more to taste
1/3cupchopped raw pecans
1/3cuppure maple syrup
Place a large pot over medium heat. Add the sweet potatoes, coconut milk, 2 tablespoons maple syrup, cinnamon, nutmeg, cayenne, cloves, and 1/2 teaspoon kosher salt to the pot. Stir to combine.
Bring to a simmer, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
Remove pot from heat and remove lid. Let cool until a bit safer to handle - I give it about 5 minutes.
While the potatoes are cooling a bit, make the maple-pecan drizzle. Place the pecans and 1/3 cup maple syrup in a small saucepan and set over low heat. Cook, stirring frequently, until warm and bubbling, a couple of minutes (depending on your stove top). Remove from heat.
Using a hand mixer, whip the potatoes, starting on low speed and then gradually increasing to high speed to help decrease splatter. Be careful! Note that if you have a non-stick pan, you may want to transfer the potatoes to a bowl first so you don't risk getting any teflon in your potatoes. Teflon potatoes bad!
Taste the potatoes and add more salt if desired. Scoop into a serving bowl and spoon the warm maple-pecan drizzle over the top. Serve.
* I have only tested this recipe with full-fat coconut milk. I have a hunch, though, that lite would work fine.