Recipe
Ingredients
- 2 medium sweet potatoes (about 1 ½ to 2 pounds)
- 1 teaspoon olive or coconut oil
- ½ medium yellow onion (chopped)
- 1 can coconut milk (13-14 ounces)
- ½ cup flake coconut
- ½ -1 cup vegetable or chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons curry powder
OPTIONAL TOPPINGS
- chopped peanuts
- toasted coconut
- raisins
- chutney
Instructions
- Peel sweet potatoes and cut into chunks. Place in large saucepan and cover with water. Cook over medium heat until soft, about 10-15 minutes. Drain the water.2 medium sweet potatoes
- Puree sweet potatoes in blender or food processor.
- Rinse the saucepan and return to the stove. Add the oil and onions and sauté onions until translucent, 1 -2 minutes. Add coconut milk and flaked coconut and heat for 2-3 minutes.1 teaspoon olive or coconut oil, ½ medium yellow onion, 1 can coconut milk, ½ cup flake coconut
- Add coconut mixture to the food processor with sweet potatoes. Add curry and lemon juice. Process until smooth. Thin to desired thickness with stock. Taste and more curry powder if desired.½ -1 cup vegetable or chicken broth, 2 tablespoons lemon juice, 2 teaspoons curry powder
- Serve with desired toppings.chopped peanuts, toasted coconut, raisins, chutney