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Ready In:
25 minutes
Serves: 6
Mo‘o Mo‘o, one of our Marshallese youth chefs, created this delicious tropical side dish.
What you'll need
Cutting board
Sharp knife
Measuring cups
Large pot
Stovetop
Strainer
Serving bowls
Ingredients
Serves 6
4 Japanese Sweet Potatoes about 1½ lb, cut into small cubes
1/4 cup Coconut Milk
1/4 cup Coconut shredded, unsweetened
Directions
1.
Combine sweet potatoes and enough water to come halfway up the pieces in a large pot. Bring to a boil, then cover and cook until tender, about 15 minutes, stirring once or twice. Drain sweet potatoes.
2.Transfer sweet potatoes to a shallow platter or serving bowl. Drizzle with coconut milk and stir very gently.
3.Sprinkle with grated coconut.
4.Serve cool or warm.
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 136 | ||
| % Daily Value* | ||
| Total Fat 3.5 g | 4% | |
| Saturated Fat 3 g | 15% | |
| Sodium 74 mg | 3% | |
| Total Carbohydrate 25 g | 9% | |
| Dietary Fiber 3.6 g | 13% | |
| Protein 2 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Cooking Environment: Limited Kitchen
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