Lisa's Southern Kitchen

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• 4 Sweet Potatoes, cut in half

• 1 cup Diced Onion

• 1/3 cup Celery, finely diced

• 2 Cloves Garlic, grated

• 1 tsp. Dried Oregano

• 2/4 tsp. Ground Ginger

• 1/2 tsp. Salt

• 1/2 tsp. Black Pepper

• 3 cups Chicken Broth

• 1 can Coconut Milk

• 2 tbsp. Butter

• Cooking Oil

Instructions:

1. Preheat oven to 400 degrees and grease a baking sheet with cooking spray.
2. Place the sweet potatoes halves on baking sheet and coat well with oil add roast in the oven for 25 minutes.
3. Carefully peel skin off sweet potatoes, discard peeling and spoon the sweet potatoes in a bowl, mashed sweet potatoes until creamy. Set aside.
4. In a saucepan over med high heat add in butter, cook until melted and add in onion, celery and saute for 4 minutes until tender.
5. Add in grated garlic, oregano and ginger, cumin, salt, black pepper, cook while stirring occasionally for 1 minute.
6. Pour in chicken broth and milk stir well until combined and add in mashed potatoes, stir well until combined.
7. Spoon in a bowl to serve warm.