Sweet Potato and Ginger Mash
contributed by The Ginger People
Try this fun and easy-to-follow sweet potato with ginger and coconut recipe to create a dish that will have your Thanksgiving dinner guests expressing gratitude for years to come. Serves 6 to 8.
- 2 ½ lbs. sweet potatoes
- 1/3 cup Harvest Bay Coconut Water
- ½ tsp. kosher salt
- 1/3 cup Woodstock Farms Organic Shredded Coconut
- 2 tbsp. Clover Stornetta Unsalted Butter, melted
- 2 tbsp. The Ginger People Organic Ginger Syrup
- 1/3 cup macadamia nuts, toasted and chopped
- Preheat the oven to 350°F.
- Wrap each potato in foil and pierce numerous times with a fork.
- Bake one hour or until potatoes are baked through. Times will vary based on the size of the potatoes. You should be able to cut through the center flesh as if it were softened butter.
- Remove potatoes from oven and cool.
- Cut each sweet potato in half.
- Scrape flesh into a large mixing bowl. You should have about three cups of potatoes.
- Add coconut water and mash.
- Stir in salt, let stand a few minutes, stir again, and taste. Adjust the salt level. This is your chance to get the salt level right before they go back in the oven.
- Grease six ramekins or one medium-sized casserole dish.
- Spoon mixture into ramekins or dish.
- Sprinkle with coconut, drizzle with butter, and bake uncovered until warm and the coconut is golden brown, approximately 30 to 40 minutes.
- Remove and drizzle with The Ginger People Organic Ginger Syrup and sprinkle with toasted macadamia nuts.
- Serve with love and gratitude.