Sweet Potatoes, Pina-Colada Style

Tender sweet potatoes topped with coconut milk and candied ginger make for a flavorful but not-too-sweet side dish. This is a great make-ahead dish to go with a holiday turkey or chicken dinner.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Generously butter a 9x13-inch baking dish.

Step: 2

Place sweet potatoes in a large pot and cover with 2 to 3 inches of water; cover and bring to a boil. Reduce heat to medium-low and simmer until tender but still slightly firm in the center, about 12 minutes. Drain and cool.

Step: 3

Peel the sweet potatoes and cut into 3-inch chunks or thick slices; arrange in the buttered baking dish. Top with crushed pineapple (in its juice) and candied ginger.

Step: 4

Combine coconut milk, sugar, honey, butter, ground ginger, salt, and black pepper in a saucepan. Bring to a boil; reduce heat and simmer until slightly thickened, 5 to 10 minutes. Pour coconut milk mixture over sweet potatoes. Cover baking dish with aluminum foil.

Step: 5

Bake in the preheated oven until very tender, about 45 minutes. Remove foil, baste sweet potatoes with cooking liquid and continue baking until liquid is slightly thickened, 10 to 15 minutes.

Per Serving: 217 calories; protein 2.8g; carbohydrates 37.1g; fat 7.2g; cholesterol 3.8mg; sodium 101.9mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .