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Epicurious
Gourmet

Sweet-Potato Coconut Purée

By Lillian Chou

4.6

(13)

Drawing her inspiration from the Caribbean, food editor Lillian Chou stirred lightly sweetened coconut milk into roasted sweet potatoes.

Cooks’ note:

Sweet-potato purée can be made 1 day ahead and chilled. Reheat in a large heavy saucepan over medium-low heat, covered, stirring occasionally (20 to 30 minutes).

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