- 1 (14 ounce) can coconut milk
- 6 large sweet potatoes, peeled and cut into large chunks
- 1/4 teaspoon nutmeg, freshly grated
- Kosher salt and freshly ground black pepper, to taste
- In a small saucepan, simmer the coconut milk until reduced by one-quarter.
- 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.