Roasted Sweet Potato Puree with Coconut Milk
- 4 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons agave nectar
- 6 tablespoons coconut oil
- 1 ⁄2 teaspoon coarse sea salt
- 1 ⁄2 cup canned coconut milk, warmed, plus more as needed
Instructions:
This dish tastes like creamy orange bliss.
- Preheat oven to 400°F.
- In a large bowl, combine the sweet potatoes, agave nectar, coconut oil, and sea salt. Toss well.
- Transfer the sweet potatoes to a parchmentlined baking dish or roasting pan and roast for 40 minutes, stirring every 10 minutes.
- Remove from oven.
- In a food processor fitted with a metal blade, combine the sweet potatoes with 1⁄2 cup of warmed coconut milk. Puree, adding additional coconut milk for your desired consistency, and transfer to a serving dish.