When I’m creating a dish, I’m usually scouring my pantry to see what else I can add to build flavor and give it as much Zest as possible. I surprised myself with this one – with just four ingredients, the sauce for the potatoes needs nothing else. It is simple, easy and can all be made ahead of time and reheated; perfect for Thanksgiving. Just keep the sauce separate until the potatoes are rewarmed, adding it a few minutes before serving so that it doesn’t disappear into the potatoes. A showering of toasted pecans adds texture and interest.
Sweet Potato Mash with Star Anise-Infused Coconut Drizzle
When I’m creating a dish, I’m usually scouring my pantry to see what else I can add to build flavor and give it as much Zest as possible. I surprised myself with this one – with just four ingredients, the sauce for the potatoes needs nothing else. It is simple, easy and can all be made ahead of time and reheated; perfect for Thanksgiving. Just keep the sauce separate until the potatoes are rewarmed, adding it a few minutes before serving so that it doesn’t disappear into the potatoes. A showering of toasted pecans adds texture and interest.
Ingredients
- 3 pounds sweet potatoes
- 1 cup canned lite coconut milk, I prefer Thai Kitchen brand for this
- ¼ cup plus 1 tablespoon dark brown sugar
- 1 bay leaf
- 2 large garlic cloves, lightly crushed with the side of your knife
- 1 whole star anise
- salt
- freshly cracked black pepper
- toasted pecans for garnish, chopped
Instructions
- Preheat your oven to 400 F. Split the potatoes in half lengthwise, rub a little oil on the exposed flesh, and place skin side up on a parchment lined baking sheet. Bake them until completely softened, about 30-40 minutes depending on the size of your potatoes.
- Make the sauce while the potatoes bake. Put the coconut milk, sugar, star anise, bay leaf and crushed garlic in a small saucepan. Bring to a brisk simmer and cook, until it is reduced by half. It should be syrupy and thickened. Remove the bay leaf, star anise and the garlic cloves.
- When the potatoes are cool enough to handle, scoop the flesh from the skins, and place it in a medium baking dish. Add a few pinches of salt, mash coarsely, and spread the potatoes out into the baking dish with some peaks and valleys to catch the sauce.
- To serve, rewarm the potatoes in a hot oven for a few minutes, then pour the sauce over the top and sprinkle with pecans. Serve extra sauce at the table.
Notes
Note: The potatoes and sauce can be made ahead of time, kept separate and refrigerated. Rewarm the potatoes in a hot oven, and either warm the sauce in a microwave, or pour it over the potatoes and return the baking dish to the oven for just a few minutes.
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