Fall produce abounds at my local markets, leaving my head reeling with recipe ideas and the urge for more wintry fare. These sweet potatoes were originally slated to be roasted with some other root vegetables, but I ended up trying this out to see if I could get my kids to eat something other than a regular potato with dinner.
I have an aversion to the standard candied yams served at most holiday tables, preferring something a bit more savory instead, but for this I thought that the combination of Five-Spice powder and coconut milk would give a nice flavor combination. It did. While there are things I will definitely change about this dish, it’s one that I will be visiting again while sweet potatoes are still on the shelves.
Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 132mgCarbohydrates: 44gFiber: 4gSugar: 28gProtein: 4g
What I would have done Differently had I thought of it at the time:
I would have roasted the Sweet potatoes. Boiling them just didn’t bring out the depth of flavor i was looking for in this dish.
Links to other recipes like this: