During my recovery from an accident this summer, this dish was a staple in my diet when I could only eat soft foods. Sweet potatoes are grounding, and help pacify vata. Cilantro, lime and coconut milk add a cooling touch. This side dish is well-suited for the autumn season in places with a warmer climate, like here in L.A. where I live.
Prep time: 30m | Serves 4
3 large sweet potatoes (about 2¼ pounds), peeled and chopped
3/4 cup full-fat coconut milk
2 Tablespoons lime juice
1 large handful cilantro, leaves and upper stems chopped
Salt
Place chopped sweet potatoes and 1 teaspoon of salt in a large pot and cover with water by about 1 inch. Bring to a boil over high heat. Cover the pot, reduce heat to medium-low and cook sweet potatoes for about 12–15 minutes, or until they are tender.
Drain the sweet potatoes and return them to the same pot. Add the coconut milk and lime juice and use a potato masher to mash the sweet potatoes to your desired texture. For a fluffier consistency, use a large whisk to beat some air into the sweet potatoes once all large lumps have been mashed out.
Gently stir in most of the cilantro (reserving some for garnish) and 1/2 teaspoon salt. Adjust seasoning to taste and then serve immediately, garnished with reserved cilantro.
