Tricia Williams
Executive Chef and Founder, Food Matters NYC
foodmattersnyc.com
Mom of two kids ages six and 11
Thanksgiving thoughts: “When I was 11, we had Thanksgiving dinner at my aunt’s house in Queens. I’ll never forget: The power went off for a few hours at her house and she wasn’t able to cook the turkey. While we enjoyed all the sides, we didn’t have turkey until 11 that night. I remember my aunt making the most delicious late night turkey sandwiches!”
Recipe
Mashed Sweet Potatoes with Coconut Milk
Yield: 8 servings
5 pounds sweet potatoes, peeled
3/4 teaspoon grated fresh ginger
¾ cup coconut oil
sea salt
Rough chop potatoes and place in a large pot of salted water. Over medium-high heat bring potatoes to a rolling boil and cook until tender, about 18 minutes. Drain potatoes in a colander, and place in bowl of mixer. Start whipping potatoes on low. Add the ginger. Gradually add the coconut milk until light and fluffy. Season with sea salt to taste.
photo: slgckgc via Flickr