Gelman’s Mashed Coconut Sweet Potatoes
1/2 cup coconut milk
1 small clove garlic, minced
1 teaspoon Sriracha
1 teaspoon ground cumin
1/2 teaspoon table salt
2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
3 tablespoon minced fresh cilantro leaves
1/4 cup pepitas
Combine coconut milk, garlic, red pepper flakes, salt, and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes.
Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture into warmed serving bowl. Stir in Sriracha and cilantro; Sprinkle on pepitas. Serve immediately.