Sticky and Sweet Potatoes
Ingredients
- 3 1/2 pounds of sweet potatoes
- 2 avocados
- 2 limes, juice and zest
- 3/4 cup lite coconut milk
- 1/4 cup honey, plus more for drizzling
- 1/3 cup brown sugar
- 1 scant tablespoon red curry paste
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup sweetened coconut
- 1/2 cup chopped pistachios
Peel and cube sweet potatoes. Place in a large saucepan and cover with water. Bring to a boil for between 15 and 18 minutes, until tender.
Preheat oven to oven to 300 degrees. Then place the coconut in a single layer on a baking sheet and stir halfway through toasting.
Drain the potatoes and place them back in the saucepan. Begin mashing in lime juice and zest, avocados and milk. Then mix in the honey, brown sugar, curry paste, salt, pepper and half of the coconut.
Place in serving dish and top liberally with the rest of the coconut, pistachios. Drizzle the finished dish with honey to top it off.
