*This is about 5-7 sweet potatoes, although the size of this root vegetable really varies. If you can use the scale at the store when buying, that helps. (A kitchen scale would also be a great holiday gift – I like Escali’s Primo Digital Kitchen Scale, which costs about $25. I promise you’ll learn to love it!) That said, if you’re not spot on for the stated weight, not to worry, as you can tweak the amount of the other ingredients as needed.
**Full fat coconut milk provides better flavor and allows for the absence of butter in this recipe. Make sure you purchase regular canned coconut milk, not coconut cream or anything that is sweetened. If you notice that the cream and the water have separated when you open the can (this can happen if the milk is cold or has been sitting on the shelf for a while), simply stir or blend to create a smooth, homogeneous mixture.
Options to peeling and boiling the potatoes: Preheat the oven to 400 degrees F. Place the potatoes on a foil-lined baking sheet, and puncture each potato a few times with a fork or the tip of a sharp knife to allow steam to escape. Bake for approximately one hour. Depending on the size of the potato, this could take more or less time – bake until very tender (think soft butter) when pierced with a fork or knife. For a speedier option, the sweet potatoes may be cooked in the microwave until tender. When done, remove the potatoes from the oven or microwave and, for easier handling, allow them to cool for a few minutes before scooping the flesh from the skins and into a mixing bowl.