If you’d like to prepare part of this recipe in advance you can certainly bake the sweet potatoes a day or two in advance and save the mashed sweet potatoes in the refrigerator until you are ready to move forward with the remaining steps. Also, you can make these vegan by using olive oil and not butter.
Serves about 6.
- 2 1/2 pounds orange-fleshed sweet potatoes
- 1/3 cup coconut milk
- 1 tablespoon fresh ginger, grated
- 1 tablespoon maple syrup
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup raw, unsweetened grated coconut
- 2 tablespoons olive oil or melted butter
- 1/3 cup toasted macadamia nuts, chopped
- Preheat your oven to 400F degrees, a rack in the upper third. Butter or oil 6 ramekins or a single medium-sized casserole dish.
- Scrub each potato, rub with a bit of salt, and place directly in the oven for somewhere between an hour and an hour and a half, until each is baked through. Times vary greatly depending on the size of your sweet potatoes – in the end you should be able to cut through the center flesh as if it were soft butter. Remove the potatoes from the oven, let them cool for a few minutes, and cut each sweet potato in half. Scrape the flesh into a medium mixing bowl. You should have about three cups of sweet potatoes. Mash the sweet potatoes with the coconut milk. If your sweet potatoes are on the fibrous side, take a hand blender, puree them for a minute or so (alternately you could use a food processor). Stir in the ginger, maple syrup and salt. Let it sit for a few minutes, stir again and taste – adjust the seasoning if you need to – this is your chance to get the right amount of salt and ginger in the sweet potatoes before they go in the oven.
- Spoon the sweet potato mixture into individual baking dishes (or single larger baking dish), sprinkle with coconut, drizzle with olive oil and bake uncovered until warm and the coconut golden roughly 25 – 35 minutes. Remove and sprinkle with the toasted macadamia nuts.