Ingredients

• 3 pounds Okinawan sweet potato
• 1/2 cup Maika`i Shredded Coconut
• 2 cans Maika`i Coconut Milk
• 1 tablespoon agave
• 1 lime, halved and squeezed
• 1/2 teaspoon salt
• Optional: Maika`i Candied Ginger

Directions:

1. Peel sweet potato and dice into evenly sliced cubes. Place the diced sweet potato in a medium sauce pot, add enough water to cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until they are fork-tender. Drain, leaving potatoes in the pot.
2. Add shredded coconut to a small nonstick saute pan and heat over medium high. Continue to rotate pan over heat to toast coconut evenly, watching carefully that it doesn't burn, about 1-2 minutes. Once coconut has turned golden brown, remove from pan and set aside.
3. Using a potato masher or fork, mash potato until desired texture is achieved. Add coconut milk, agave, half of the lime juice, half of the toasted coconut, and salt. Taste and adjust seasoning as needed.
4. Place mashed sweet potatoes into a serving dish and top with the rest of the toasted coconut.
5. Chef's tip: Top with Maika`i candied ginger for added pops of flavor!