Yield: 6-8 servings
1 cup dried tropical-fruit medley
1½ cups boiling water
3 pounds sweet potatoes, peeled and cut into ¾-inch chunks
1 (13.5-ounce) can coconut milk, well-shaken
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon chopped cilantro
Pepper to taste
1. In a bowl, combine the dried tropical fruit with the boiling water. Set aside.
2. Place sweet potatoes in a large saucepan along with coconut milk, garlic, and salt. Bring to a boil over medium-high heat on stovetop. Cover and reduce heat to low. Cook potatoes until very tender and falling apart (about 40 to 45 minutes), stirring occasionally to keep potatoes from sticking to the bottom of the pan.
3. Mash the cooked sweet potatoes with a potato masher or a potato ricer, incorporating the coconut milk into the mashed potatoes.
4. Drain the tropical fruit and add to the potatoes. Return to the heat briefly if needed to make sure the potatoes are heated through. Season with pepper to taste and garnish with chopped cilantro.