I didn’t know that sweet potato and coconut could work so well together, the combination is perfect; the tiny bits of coconut you get in every spoonful, and the slight spiciness give it the final touch. Hope you like it and here is what you’ll be using:
2 ½ cups of sweet potato chunks
½ chopped onion
1 chopped sweet bell pepper
1 ½ cups of water
1 cup of unsweetened coconut milk (I used So Delicious brand)
3 tbsp. of shredded coconut
½ tsp. of paprika
½ tsp. of ground red pepper
Generous amount of mix of Italian Herbs (I use McCormick brand)
1 tbsp. of Coconut oil
-Place a pot over medium-high heat and caramelize the onions and bell pepper until golden.
-Add your sweet potato, followed by the 1 ½ cup of water and the mix of spices, salt and pepper. Bring it to boil and let it cook until the sweet potato softens. Check it occasionally to make sure it has enough water. (However, you don’t want it to have that much water because then it going to be to liquid-ish after the coconut milk, so try to reach a balance)
-After the sweet potato is cooked, add the coconut milk and the shredded coconut, let it boil for about 5 minutes. Using a hand mixer (or a blender) puree the sweet potato along with the broth so that you get a creamy and rich consistency. If you feel it’s too thick just add more coconut milk. Afterwards bring it back to the heat and let it boil slightly for a few minutes so that all the flavors come together.
-I used dry parsley flakes and Blue corn chips to garnish.
Have fun cooking:)