Prep 40 mins
Cook 20 mins
I started loving sweet potatoes only as an adult and have to wonder: why was I missing these things? I started substituting them for normal potatoes just about everywhere. Most recently, I mixed them with roasted garlic and coconut milk for a sweet and savory side-dish that goes great with turkey, goose, and (especially) ham.
- 2 medium sweet potatoes, quartered lengthwise
- 12 garlic cloves
- 2 tablespoons canola oil
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon black pepper, ground
- 2 tablespoons coconut milk
- 2 tablespoons unsalted butter
- In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the peeled cloves of garlic and sweet potatoes (quartered, length-wise) in canola oil. Coat the vegetables liberally in the oil. The potatoes should be skin-side down. Wrap the vegetables, tightly, in aluminum foil. This will take between 30 and 40 minutes.
- Remove the hot potatoes from the oven and let rest for about 10 minutes. If you want a more rustic mash, leave the skins on the sweet potatoes. Otherwise, just peel them off. After roasting, this should be fairly easy to do with your fingertips once they've cooled enough to be handled.
- In a bowl, combine the vegetables and season them with the salt, pepper, coconut milk, and butter.
- Mash the ingredients together with a potato masher.
- Serve, hot.