Whether you prefer your sweet potatoes baked, roasted, or mashed, there's no harm in changing up your dinner routine with a slightly more creative—and yes, healthy—recipe. This gluten-free and vegan sweet coconut mashed potato dish, a brand-new menu item at Catch, EMM Group's swanky bi-level seafood restaurant in N.Y.C., uses coconut milk instead of butter or cream and thoughtful garnishes like toasted almonds, crispy quinoa, and dried cranberries.
"We thought it would be fun to take a traditional dish and tease out unique characteristics to make it creative and delicious," executive chef John Beatty tells InStyle. "The subtle sweetness of the coconut milk makes it a perfect match when blended with the vibrant sweet potato purée. Honestly, this pair was meant to be enjoyed together!"
See for yourself with the recipe below. You'll never want regular sweet potatoes again.
Sweet Coconut Mashed Potatoes with Crispy Quinoa, Toasted Almonds, and Cranberry
Yields 4 servings
For the Sweet Coconut Mash
4 lb sweet potatoes
2 cup coconut milk
1 cup Coco Lopez Real Cream of Coconut ($3; walmart.com)
2 tsp salt
For the garnish
1 cup crispy quinoa
1/2 cup dried cranberries
1/2 cup chopped parsley
1/2 cup toasted almonds
1. In a large sauce pot, bring 8 cups of water to a rolling boil.
2. Add peeled sweet potatoes cut in quarters into water and cook for roughly 30 minutes, about long enough to be able to stick a fork inside and remove with no resistance.
3. While they are cooking, add coconut milk and Coco Lopez into a sauce pot and bring to a boil and remove from heat.
4. Once cooked, remove potatoes from water and allow to air dry for 2 minutes to let any excess moisture evaporate. Add in milk and mix with hand blender until smooth. Season with salt.