Sweet potatoes are braised in coconut milk and then finished with toasty flakes and whipped coconut cream.
Serves two-three guests
14 ounce can coconut milk, chilled in the fridge
1 pound sweet potato, peeled and chopped
1/2 cup shredded unsweetened coconut
1 tablespoon coconut oil
1/2 teaspoon almond extract or coconut extract
1 pinch salt
1 teaspoon maple syrup or honey, more to taste if desired
If possible, place the can of coconut milk in the fridge at least 20 minutes before you start cooking. Either way, avoid shaking the can. Gently turn over the coconut milk and open up side down. Pour off the liquid into a saucepan with a lid. Place the creamy coconut topping back in the fridge.
Add the chopped sweet potatoes to the liquid coconut milk over medium-high heat. Cover with a lid. As soon as it starts to boil, reduce to a simmer. When the sweet potatoes are tender to the touch, remove the lid and simmer off any excess liquid.
Meanwhile, place a separate skillet over medium heat and sprinkle in the coconut flakes. Shake the pan periodically until you start to see some flakes turn golden. Turn off the heat and shake to evenly toast the coconut flakes, some will be a deeper color then others.
When the sweet potatoes are tender, mash them with the coconut oil, extract, salt and half of the toasted coconut flakes. If this is for dessert, add an extra splash of maple syrup to the sweet potatoes.
In a chilled bowl, whip the coconut cream with the maple syrup until fluffy. Serve the sweet potatoes warm with the whipped coconut cream and toasted coconut flakes sprinkled on top.