Sweet Potato-Coconut Puree Recipe

Sweet potato-coconut puree

by James Babian
As shown on the Today Show

Makes 4 servings



• 1 pound sweet potatoes, orange or purple
• 5-6 ounces coconut milk, heated
• 2 ounces butter, melted
• Sea salt or kosher salt to taste
• Fresh ground pepper to taste

In a large pot, steam or boil the potatoes until tender, for approximately 30 to 60 minutes, until potatoes are easily pierced with a toothpick.

Drain the potatoes and peel. Pass potatoes through a food mill or puree with a fork.

Add the remaining ingredients and whip with a whisk, to desired consistency. Adjust seasonings and consistency.

Cover and hold in warm area.


Note: Hold back some of the milk to achieve the desired consistency, remember you can always add more but you can not take it out. Potatoes can vary greatly in the amount of moisture they contain.

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