Sweet Potato Coconut Puree

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recipe from Epicurious

6 pounds medium sweet potatoes
1 cup well-stirred canned unsweetened coconut milk
3 tablespoons packed dark brown sugar, or to taste


Preheat oven to 450°F with rack in middle.

Prick sweet potatoes in several places with a fork, then bake on a foil-lined baking sheet, rotating potatoes halfway through baking, until very soft, 45 minutes to 1 hour. When cool enough to handle, halve sweet potatoes and scoop flesh into a bowl.

Meanwhile, bring coconut milk, brown sugar, and 1 teaspoon salt just to a simmer in a small saucepan over medium heat, stirring occasionally.

Stir into warm sweet potatoes, then pulse in batches in a food processor until smooth. Season with salt.

    Cook's note: Sweet-potato purée can be made 1 day ahead and chilled. Reheat in a large heavy saucepan over medium-low heat, covered, stirring occasionally (20 to 30 minutes).

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