Sweet Potato-Coconut Puree

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"Patricia Yeo, 42, a Chinese American, was born in the United States but grew up in England without a Thanksgiving tradition. Today, as the executive chef of AZ and Pazo in New York City, she loves to cook Thanksgiving dinner because of the creativity that can be put into side dishes. 'I wanted to do a sweet potato puree, but instead of using cream I decided to use coconut milk. Coconut's a big thing in Southeast Asian cooking. This dish is great because you simply cannot screw it up.'"
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servings 390 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 69.9g
  • 23%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a small saucepan, simmer the coconut milk until reduced by one-quarter.
  2. In a large pot of salted water, boil the sweet potatoes until very tender. Drain well and transfer to a food processor or mixer. Add the coconut milk and nutmeg and mix together just until smooth. Season to taste with more nutmeg, salt and pepper. Serve hot.


  • This recipe was originally featured in the USA WEEKEND article Global Warming on November 10, 2002.
  • Find the Perfect Recipe from Pam Anderson.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.



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