Coconut chai mashed sweet potatoes with pecans - New York News

Coconut chai mashed sweet potatoes with pecans

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Chef Paul shows us how to make a healthier version of mashed sweet potatoes courtesy of Chef Lisa Brisch of Orange Pomegranate.

Serving Quantity: 4

Ingredients:

TOPPING:
1/4 cup pecans, chopped
1/4 cup unsweetened coconut shreds
1/4 teaspoon Pure and Simple Chai Seasoning

SWEET POTATOES:
3/4 cup canned coconut milk, divided
1 teaspoon Pure and Simple Chai Seasoning
1 teaspoon dark brown sugar
1/2 teaspoon kosher salt
2 pounds sweet potatoes, peeled, halved lengthwise, and sliced 1/4" thick

Preparation:
FOR THE TOPPING: Toast pecans in a medium saucepan until fragrant, 3-4 minutes. Add coconut and continue toasting until coconut is golden, 1-2 minutes more. Move this mixture to a small bowl and stir in 1/4 teaspoon Pure and Simple Chai. Set aside.

FOR THE SWEET POTATOES: Wipe out the saucepan. Add 1/2 cup coconut milk, 1 teaspoon Pure and Simple Chai, brown sugar, salt, and sweet potatoes to the saucepan. Cover and bring to a simmer over low heat. Cook until potatoes are very tender, stirring occasionally, 35-40 minutes.
Mash with a potato masher. Stir in remaining 1/4 cup coconut milk. Scoop potatoes into a serving bowl or individual plates and top with pecan mixture.

NOTE: Freeze leftover coconut milk. It may separate upon thawing but comes back together when whisked.

Also, if you want to see how many calories you could potentially consume on Thanksgiving, use the link below as recommended by Chef Paul:

Online: walking.about.com/library/cal/blthanksgivingcalories.htm

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