Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, December 1, 2015

Curried Sweet Potato with Toasted Coconut

Here’s a quick sweet potato recipe that you’ll want to keep making long after the Thanksgiving leftovers are gone. Peel and cube a couple of pounds of sweet potatoes and bring to a boil in 1 ½ cups of salted water then cover and simmer for about ten minutes.

In the meantime toast a half cup of unsweetened shredded coconut in a sauté pan over medium heat, stirring constantly so as not to burn then set aside. Once your sweet potatoes are tender mash them coarsely and add the coconut, a couple heaping tablespoons of vindaloo or your favorite curry paste, two minced garlic cloves, and some salt and cayenne pepper to taste. Simmer and stir for another five minutes before serving.

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