Active Time

　　10 min

　　Total Time

　　2 1/2 hr

　　Drawing her inspiration from the Caribbean, food editor Lillian Chou stirred lightly sweetened coconut milk into roasted sweet potatoes.

　　

Ingredients

Makes 8 servings

　　6 pounds medium sweet potatoes

　　1 cup well-stirred canned unsweetened coconut milk

　　3 tablespoons packed dark brown sugar, or to taste

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 2

Prick sweet potatoes in several places with a fork, then bake on a foil-lined baking sheet, rotating potatoes halfway through baking, until very soft, 45 minutes to 1 hour. When cool enough to handle, halve sweet potatoes and scoop flesh into a bowl.

　　

Step 3

Meanwhile, bring coconut milk, brown sugar, and 1 teaspoon salt just to a simmer in a small saucepan over medium heat, stirring occasionally.

　　

Step 4

Stir into warm sweet potatoes, then pulse in batches in a food processor until smooth. Season with salt.

　　Cooks’ note:

　　Sweet-potato purée can be made 1 day ahead and chilled. Reheat in a large heavy saucepan over medium-low heat, covered, stirring occasionally (20 to 30 minutes).