Here's an easy one. I took the America's Test Kitchen's method of braising sweet potatoes before mashing and replaced the cream, butter, and sugar with slightly sweet light coconut milk and aromatic lemongrass.
Lemongrass Coconut Mashed Sweet Potatoes
2lb sweet potatoes (2 large or 3 medium small), peeled, quarted lengthwise, and cut crosswise into 1/4in slices
1/2 cup light coconut milk
3 pieces dried lemongrass, smashed under flat end of knife, or 3in piece of fresh
1/2 tsp salt
Combine all ingredients in saucepan. Cover and simmer over low for 35-45 minutes until they fall apart when poked with a fork, stirring occasionally.
Remove from heat. Remove and discard lemongrass pieces. Mash sweet potatoes in pan with potato masher, whip with hand or stand mixer, or use ricer or food mill. Serve hot.
Lemongrass Coconut Mashed Sweet Potatoes
2lb sweet potatoes (2 large or 3 medium small), peeled, quarted lengthwise, and cut crosswise into 1/4in slices
1/2 cup light coconut milk
3 pieces dried lemongrass, smashed under flat end of knife, or 3in piece of fresh
1/2 tsp salt
Combine all ingredients in saucepan. Cover and simmer over low for 35-45 minutes until they fall apart when poked with a fork, stirring occasionally.
Remove from heat. Remove and discard lemongrass pieces. Mash sweet potatoes in pan with potato masher, whip with hand or stand mixer, or use ricer or food mill. Serve hot.
