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Steam-Roasted Sweet Potatoes with Coconut and Ginger

Name: Steam-Roasted Sweet Potatoes with Coconut and Ginger
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Ingredients: 3 lb of sweet potatoes; 1 (14-ounce) can of coconut cream; 4 Tbsp of unsalted butter; 1 (1-inch) piece of ginger, peeled and grated; 0 of Kosher salt; 0 of Ground white pepper; 0 of Finely shredded unsweetened coconut, for serving (optional)

Emily Farris

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.)

Serves

Prep Time

00:10

Cook Time

00:27

Steam-Roasted Sweet Potatoes with Coconut and Ginger

676

Ingredients

3 lb

sweet potatoes

1 (14-ounce) can

coconut cream

4 Tbsp

unsalted butter

1 (1-inch) piece

ginger, peeled and grated

Kosher salt

Ground white pepper

Finely shredded unsweetened coconut, for serving (optional)

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 70%

Temp: 425°F

Heat: Rear

2. Prepare Potatoes

Quarter the sweet potatoes and place them, cut-side down, on a parchment-lined sheet pan.

3. Cook

Rack

Transfer to the oven and cook until tender, about 27 minutes.

Sous Vide Mode: Off

Steam: 70%

Temp: 425°F

Heat: Rear

00:27 Timer

4. Peel

Carefully remove the potatoes from the oven and use a fork to remove the skins.

5. Blend and Serve

Transfer the peeled potatoes to a large bowl with the coconut cream, butter, and ginger. Blend until smooth using an immersion blender. (Alternatively, transfer ingredients to a countertop blender and blend until smooth.) Season to taste with salt and pepper. Serve topped with shredded coconut, if desired.