Steam-Roasted Sweet Potatoes with Coconut and Ginger
November 30, 2021
For years, I started this creamy, gingery sweet potato side dish with the Anova Precision Cooker. Now, with the Anova Precision Oven, the sweet potatoes are ready to mash/whip in just a fraction of the time — 27 minutes in the oven versus two hours with the immersion circulator. With this method, they’re super easy to peel, too; the skin lifts right off with a fork.
This recipe calls for coconut cream. If you can’t find that (Trader Joe’s is usually a good bet), cool a can of coconut milk to slightly below room temperature, then drain the water and use the cream that’s left in the can. My original recipe calls for 14 ounces, but anywhere from 7 to 14 ounces will do. (The more coconut cream you use, the creamier the potatoes will be.)