Coconut Sweet Potatoes
Rinse the sweet potatoes, place in a pot of cold water, bring to a boil, cover and leave to boil for about 20 minutes. Drain and allow to cool slightly.
Cut the potatoes in half lengthwise and scrape out the insides with a spoon. Leave a 1/2 cm-wide (approximately 1/4 inch) margin.
Press the potato flesh through a potato ricer, mix with the butter and the coconut cream and season with salt and cinnamon.
Spoon the purée back into the potato skins, cover with knobs of butter and cook under the broiler for about 2 minutes until golden brown.