This recipe is easy and oh-so-yummy! I tried to re-create one of the dishes that a family I nanny for had around Thanksgiving and added my own twist with the bacon. If you decide to leave the bacon out of the recipe it can easily be a tasty vegan dish!
4 med-large sweet potatoes
One can coconut milk (not the reduced fat kind)
3-4 T. ginger peeled and minced
2 T coconut sugar
salt to taste
6-8 strips bacon cooked until crisp and broken into pieces
Heat the oven to 425. Wash each sweet potato under running water and pat dry with a towel. Pierce the potatoes several times with a fork and place on a baking sheet. Bake until the potatoes are soft, 30-50 minutes. Remove from the oven and turn oven off.
During the last ten minutes of cooking the sweet potatoes, heat a cast iron pan to medium-low. Add a quarter cup of coconut milk to the pan and add the minced ginger. Continue stirring the ginger in the coconut milk until it is cooked through, 5-7 minutes. (Add a few tablespoons more coconut milk to the pan if it is evaporating too fast.) Now add the sugar and the rest of the coconut milk and turn to low. You can now let the cooked sweet potatoes cool for a few minutes before peeling them and mashing them into the coconut milk/ginger mixture. Add salt to taste and sprinkle with crispy bacon.
After the pan pre-heats a few minutes you can add a quarter cup of the coconut mil to the pan