Another tempting day to eat out with dwindling groceries but too much to do to leave the house again so lucky for me we picked up a sweet potato at the store whenever it was we last shopped. :c) I always keep a can of full fat coconut milk on hand in case I want to make ice cream and I had a shred of ginger left from my chai and chana. What a rich and nutritious combo!!! This is the easiest thing on the planet and feels totally decadent. This is my lunch but would be a fantastic side dish at any holiday feast.
- 1 large sweet potato, baked
- 1/2 cup coconut milk
- 1/4 inch slice ginger root
- * optional flaked coconut for garnish
In a food processor blend the coconut milk and ginger root until smooth, add in the hot sweet potato (with skin!) until creamy. That’s IT! This would be great with pecans on it, too, or with a little chili oil. It doesn’t even need salt and pepper. Yum!
If you love sweet potatoes like I do try these recipes, too: