Whipped Coconut Sweet Potatoes

My friend Melanie requested this recipe, so here you go! Sorry I have no picture today. :(

Sweet Potatoes, also known as "Yams" in the United States (though they're not actually yams), are one of the healthiest vegetables on the planet. They're packed with all kinds of wonderful vitamins and minerals, are fat-free, and taste delicious. However, you overcook them, or boil them to death, and they get mushy, bland, and brown. yuck. If all you remember from childhood was the brown and sticky mess covered with burnt marshmallows on Thanksgiving, you should really give sweet potatoes another try--I think you'll be surprised that you really do like them. This recipe is fast and plays on the natural sweetness of sweet potatoes.

Whipped Coconut Sweet Potatoes

2 large sweet potatoes, peeled and cut into 1" pieces
1 can coconut milk
2 tbsp butter
1/4 cup brown sugar
1 tsp salt
1/2 tsp pepper
1/2 cup chopped pecans (optional)

1) If you have a steamer, put the potatoes in that. Fill steamer pot bottom with 1" water and bring to a boil. Put sweet potatoes on top and cook for approximately 20 minutes, until tender. If you do NOT have a steamer, cook in a regular saucepan with about 2" of water on the bottom and covered with a lid. You don't have to cover all the potatoes with water. Just bring to a boil and again, cook for about 20 minutes.
2) Once sweet potatoes are soft and fall apart easily with a fork, drain well. Add other ingredients except for pecans. Mash with a potato masher or whip with an electric mixer. They won't get gooey like regular potatoes, so whip away!
3) Check for seasonings, add more if you like more. Sprinkle on pecans at service time. Enjoy! Serves 4 easy.