Tropical Mash12:49 PM
Meals on our family vacation this summer have featured quintessential New England fare: fresh seafood and farm stand veggies and fruit. Meals have been no-fuss, no-muss - just the way I like it when I'm on vacation. Sure I have more time to meal plan and cook without the daily distractions of home. But that just cuts into time at the beach and naps!
So here's a simple side dish that will make you feel as if you're on a tropical vacation thanks to Alton Brown. Make yourself a fruity drink with an umbrella and you're at your beach-side cabana.
Adapted from Alton Brown, "I'm Just Here for the Food."
4 small sweet potatoes, perforated in several places with a fork or knife
1 large banana, perforated
1 cup light coconut milk
2 tablespoons butter
Fresh ground pepper
- Cook potatoes until soft (Alton calls for grilling them over indirect heat for an hour. I was short on time so cooked in the microwave and finished in the oven).
- Grill the banana over direct heat until the peel is black and the inside is very soft. Let the potatoes and banana cool.
- In a small saucepan, heat coconut milk and butter. Peel the skin from the potatoes and the banana and put them in a mixing blow. Pour in some of the coconut milk and mash the potato and banana, adding liquid as needed. Season with salt and pepper.
The Bad: The mash did not come out as smooth as I would have liked. Will try grilling the potatoes or roasting in oven longer.
Grade: B+. A sweet (but heavy) side dish perfect for the summer.