And that way is by mashing them up with Coconut milk. Dan Buettner who's a National Geographic Explorer and a New York Times Best Selling Author came by Tonia's Kitchen to talk about his new cookbook: Blue Zones Kitchen and offer a recipe for Sweet Potato Mash, which he says is high in antioxidants, fiber and in flavor. He says this recipe comes from the Japanese Island of Okinawa, where the sweet potato is an integral part of their diet. In fact, until about 1970, 60% of their food supply came from the vegetable.. Dan says there's an underlying goal with his book, to help people prevent disease and strengthen their immune systems through food. Find out more at bluezones.com
- 5 medium sweet potatoes (about 3 pounds), peeled and cut into 1-inch cubes
- 1 cup regular or low-fat canned coconut milk
- 1 tsp ground cinnamon
- 1 tsp salt, optional
- Place the sweet potatoes in a large pot and add enough water so they’re submerged by 1 inch. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are soft, about 25 minutes.
- Drain in a colander and set in the sink, then transfer the sweet potatoes to a large bowl.
- Add 1 cup coconut milk and mash with a potato masher or an electric mixer at medium-low speed until creamy, adding more coconut milk to get a smooth, rich puree. Stir in the cinnamon, as well as the salt, if desired.
Tip: For a different taste and lower fat, substitute half the coconut milk for fresh orange juice while mashing. Remember to add the ground cinnamon!
