- 3 lbs. Sweet Potatoes, peeled and chopped into 1-inch chunks
- 1 15-oz. can Coconut Milk, use only the cream about 1/3 cup, (do not use light)
- 1 Teaspoon Ginger Juice from a 2-inch-long piece of peele ginger, grated and pressed through a garlic press
- 3/4 Teaspoon Chinese five-spice powder
- Sea salt, (to taste)
To make the coconut "cream," chill a can of coconut milk in the refrigerator overnight so the creamy solids will rise to the top. Use the remaining coconut milk to make Thai Curry. Do not use the coconut cream found in many grocery stores as they contains sweeteners and thickeners and will not work in this recipe.
Boil water, add the sweet potatoes and boil until soft, about 10-15 minutes. Drain well. Return the sweet potatoes to the pot and add the coconut cream. Use a potato masher to mash them until smooth.
Add the ginger juice, Chinese five-spice powder, and salt. Mix to combine.
How to make 5 Spice Powder - By VahChef
(slide over to 4 min. 10 sec. into video)