Thai-Inspired Whipped Sweet Potatoes ~ Coconut Cream, Chili & Warm Spices

• Three large sweet potatoes
• All or part of one tiny Thai bird's eye chili pepper or all or part of a jalapeno pepper. I used almost all of one red Thai bird's eye chili (see notes).
• 1 lime, zest half of it and remove the zest.
• 1/2 inch piece of fresh ginger, peeled and grated. I use a microplane to grate it.(optional)
• 2-3 tablespoons of coconut cream. I like Trader Joe's brand (see notes).
• A few pinches of cinnamon. I used strong Vietnamese cinnamon.
• Drizzle of honey (optional)
• Sea salt to taste
• For serving: flaky sea salt or grey celtic salt, drizzle of honey, sprinkle of cinnamon

1. Preheat the oven to 400. Cover a baking pan with foil and wrap the sweet potatoes in foil. Poke them with a fork in a few places. Bake them until they're easily pierced with a knife. Place the peppers on the baking sheet with the sweet potatoes and bake them for about 5-15 minutes, depending on whether you're using a tiny Thai pepper or a jalapeno pepper. Take the pepper out when the skin is soft and just starting to brown in places. Thai peppers are very tiny and roast in about 5-7 minutes.
2. Once cool enough to handle, remove the skin from the sweet potatoes and mince the chili pepper. Put the chili pepper and potatoes in a bowl. Mash them with a potato masher until smooth, adding sea salt to taste. Stir in the coconut milk, a few pinches of cinnamon, the lime zest and a few squeezes of lime juice. Serve with a sprinkle of cinnamon, some flaky or grey celtic sea salt, another drizzle of honey & enjoy!

three, chili pepper, lime, ginger, coconut cream, pinches of cinnamon, drizzle of honey, salt, salt

Taken from food52.com/recipes/24581-thai-inspired-whipped-sweet-potatoes-coconut-cream-chili-warm-spices (may not work)