Another Great Gingered Sweet Potatoes

I was at someone's office delivering some paperwork and I saw this magazine Cuisine At Home - Issue 42, Volume 7 and I asked them to copy this recipe for me. It looks fabulous! So I am posting here until we can make it. Which I am very sure won't be long.

• Ready In: 30 mins
• Yields: 5-6 cups

Ingredients

• 2 1⁄2 lbs sweet potatoes, peeled, diced into 2-inch cubes
• 14 1⁄2 ounces coconut milk
• 1  cup water
• 1⁄4 cup brown sugar
• 4  tablespoons unsalted butter, melted
• 1⁄4 cup  chopped fresh cilantro
• 3  tablespoons fresh ginger, minced
• 1  tablespoon  jalapeno, seeded, diced
• 1  tablespoon fresh lime juice

Directions

1. Cook sweet potatoes in coconut milk, water, and brown sugar for 15–20 min., or until tender.
2. Coconut milk will reduce as the potatoes cook.
3. Mash by hand for a chunky texture.
4. Stir in butter.
5. Blend cilantro, ginger, jalapeño, and lime juice in a food processor until minced; scrape bowl periodically.
6. Stir cilantro mixture into mashed sweet potatoes along with salt.
7. Enjoy!