Sweet Potatoes with Coconut Milk
Sherry gave me this book in 1986. It’s Jeff Smith’s “The Frugal Gourmet.” I’ve cooked a LOT out of this book. This dish is from Kenya. It’s unusual to this southern guy’s taste; but we like it. Try it!
3-4 sweet potatoes, peeled, and cubed
1 15-ounce can of coconut milk
1 teaspoon ground cardamom
1 tablespoon brown sugar
Combine all in a heavy pot with a lid. Simmer covered until potatoes are tender — around 20-30 minutes.