Units Scale

2 sweet potatoes, washed and dried
1/4 cup butter, cut into pieces
1/2 cup coconut cream
1/2 onion, finely chopped
2 cloves garlic, crushed
1-inch piece of fresh ginger, grated on a microplane
2 tablespoons orange juice
3/4 teaspoon freshly-ground coriander seed (optional)
3/4 teaspoon smoked paprika (optional)
4 heaping tablespoons of grated cheese - I prefer shredded Monterey Jack, but use any white cheese that melts well to your preference
Salt
Pepper

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Wrap each sweet potato in aluminum foil and place on a plate.
Bake in preheated 400 F oven for 1 hour, turning sweet potatoes halfway through cooking.
Check for doneness by poking a wooden skewer – the center should be perfectly tender. Cooking time depends on the size of the sweet potatoes, do not hesitate to continue cooking for a few extra minutes if necessary.
When out of the oven, split sweet potatoes in half lengthwise.
Gently scoop the flesh of the sweet potato out with a spoon, place the flesh in a bowl and immediately add the butter. Add salt and pepper, and mix well while crushing 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, onions, garlic, ginger, spices and orange juice to the mashed sweet potatoes. Mix well.
Fill the hollowed half sweet potatoes with this preparation. Spread one tablespoon of grated cheese over each, then place them under the broiler for a few minutes, until the cheese is completely melted.
Serve right out of the oven, as an accompaniment to fish for example, or as a main dish with rice and a green salad.