Ten years ago, my friend Nikki shared this recipe with me. She described these sweet potatoes as a sweet potato mash, but with a twist – they get creaminess from a generous splash of coconut milk, crunch from toasted coconut and macadamias, and a kick from freshly grated ginger. For those of you who have been long-time readers, this is the same Nikki who took my site by storm when I posted her Healthy Cookie recipe forever ago. The same Nikki I’ve been friends with since she showed up in my sixth grade class, fresh from Los Angeles, wearing a Swatch watch and white Reebok hi-tops. Both things I’d never seen before. I know a good number of you love this recipe, so I popped off a few fresh photos the other day. The only tweaks I made to the recipe – baking the sweet potatoes without foil, and suggesting an (optional) finishing drizzle of lemon olive oil. It’s a nice counterpoint to the sweetness of the sweet potatoes. Enjoy the sweet potatoes! Miss you Nik!
I think she hit the nail on the head when she told me she paired it with lots of garlicky, sautéed greens. It’s the perfect Thanksgiving side dish, but also an A+ option outside of the holiday as well.