Tired of the same old starchy mashed potatoes saturated with gravy? Try something new this year with these Vegan Coconut Curry Mashed Potatoes from 101Cookbooks. The ginger and curry in this recipe give this dairy-free, cholesterol free update a modern flavor with just a hint of kick. Ginger also aids digestion, which will help settle your stomach after your Thanksgiving feast.
- 2 1/2 lb orange-fleshed sweet potatoes
- 1/3 c coconut milk
- 1 tbsp. fresh ginger, grated
- 1 tbsp. maple syrup
- 1/2 tsp. fine-grain sea salt
- 1/3 c raw, unsweetened grated coconut
- 2 tbsp. olive oil
- 1/3 c toasted macadamia nuts, chopped
- Preheat oven to 350°F.
- Cut each sweet potato in half and place directly on the oven rack. You want to avoid using tin foil here, as the heavy metal is toxic and can leech into your food. 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.
- Scrape the flesh into a medium mixing bowl. You should have about three cups of sweet potatoes.
- In a large bowl, mash the sweet potatoes with the coconut milk. If sweet potatoes are on the fibrous side, you may blend them with a hand mixer or in a food processor.
- Add 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 30 - 40 minutes.
- Remove and sprinkle with the toasted macadamia nuts.