Thursday, January 27, 2011

Sweet potato puree with caramelized onions

These sweet potatoes were a treat tonight to celebrate my husband's birthday. They were a perfect balance to the duck breast with brussel sprouts. I roasted the potatoes the night before, scooped them out in the morning, and refrigerated them until ready to use. Then I warmed them in the microwave for three minutes before putting them in the food processor. You can add more or less coconut milk until you find the consistency you like. If you have leftover sweet potato and onion, streamline your next meal by using it for the inside out burger.

Serves 4- 6.

4 sweet potatoes, poked with a knife, rubbed lightly with coconut oil and baked at 375 degrees F until very soft, about 45-60 minutes (makes about 4 cups)
1/2 cup full-fat coconut milk
1 tsp cinnamon
2-3 Tbsp grass-fed butter
sea salt

  1. Scoop sweet potato flesh out of skin. Discard skin and place flesh in bowl of food processor.
  2. Add butter and coconut milk to hot potatoes and process until smooth.
  3. Add cinnamon and salt to taste. Pulse to combine.
    NOTE: This dish can be made in advance and warmed just prior to serving.
  4. To serve, scoop a generous portion on each plate and top with caramelized onions.

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