Sweet Potato and Coconut Puree – California

Boil the coconut milk to three quarters of the mass. In the meantime, peel the potatoes, cut them into pieces and cook them in salted water for 15 to 20 minutes. Drain the water, put the potatoes on the hot stove for another time and let the remaining cooking water evaporate completely. Press through a potato ricer into the coconut milk. Fold in butter and lime juice. Season with salt and pepper.

Tips:

Slice cucumber into narrow slices. Place a cilantro or parsley leaf between each two potato slices. Press the slices well smooth and fry in hot oil until light brown.

The puree tastes good together with cold mango-pineapple salsa and grilled poultry.

Nutritional values: per unit approx. 325 calories, 17 g fat

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