Happy Thanksgiving! Here, by request, is a sweet-potato recipe I made the other day that could convert even a sweet-potato hater. This (like a lot of other good things to eat) comes from the culinary fiends at America's Test Kitchen, the people who publish Cook's Illustrated
magazine. You don't have to be a carnivore or even an ovo-lacto to enjoy it, either. It's vegan.
MASHED SWEET POTATOES WITH COCONUT MILK
Note: This recipe can easily be doubled, with two provisions: use a large Dutch oven and double the cooking time.
2 pounds sweet potatoes (3 medium), peeled, quartered lengthwise, and sliced 1/4 inch thick
1/2 cup coconut milk
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 teaspoon sugar
Black pepper to taste
1 tablespoon minced fresh cilantro (green coriander)
Combine everything except the cilantro in a large saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart when poked with a fork, about 40 minutes. Remove the pan from the heat. Mash with a potato masher until smooth. Stir in cilantro. Enjoy.