4 tablespoons butter , diced
3 tablespoons grated fresh coconut (or unsweetened shredded coconut)
½ cup coconut cream
½ onion , finely chopped
2 cloves garlic , crushed
1 (1-inch) piece fresh ginger grated
2 tablespoons orange juice
Salt to taste
Pepper to taste
Rinse the sweet potatoes, then wrap each of them in aluminum foil and place on a plate. Bake in preheated 400 F oven for 1 hour or until cooked through. Cut sweet potatoes in two lengthwise. Scoop out about ¾ of the sweet potatoes with a spoon into a bowl. Immediately add the butter. Add salt and pepper, and mash with a fork to get a smooth purée. Set the skins of the half hollowed sweet potatoes on a baking sheet lined with parchment paper. Add the coconut cream, onion, garlic, ginger and orange juice to the mashed sweet potatoes. Mix well. Fill the hollowed half sweet potatoes with the mashed mixture. Bake in the oven for another 5 minutes before serving.