Gingered Sweet Potatoes

Ingredients

• 1 pound organic sweet potatoes, peeled and chopped
• Salt to taste
• 3/4 cup canned unsweetened coconut milk
• 1 tablespoon sugar
• 1 inch ginger root, chopped or minced

Directions

1. To prepare the coconut-ginger cream, in a saucepan over medium-high heat, bring the coconut milk, sugar, and ginger root to a boil.
2. Reduce the heat to low and simmer, stirring frequently, about 3 or 4 minutes, or until the sauce thickens slightly.
3. Continue to simmer for 10 minutes to let the flavors infuse.
4. Strain into a clean pan. Set aside.
5. Place the potatoes in a steamer or a vegetable basket set in a saucepan of lightly boiling water; cover and steam for 30 minutes or until tender.
6. Drain, transfer to a bowl, and mash.
7. Add the coconut-ginger cream and whisk until smooth. Season with salt to taste, and serve.