Recipe by Pam Anderson
"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.'"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) can
sweet potatoes, peeled and cut into large chunks
nutmeg, freshly grated
Kosher salt and freshly ground black pepper, to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato-Coconut Puree
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 96
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!