Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place sweet potato in a pot of boiling water and boil until tender. (10-15 minutes) drain and set aside. heat oil over medium heat in a saucepan. add ginger, cumin, chillies and lemon grass, cook for 3 minutes. place the sweet potato and spice mixture in a food processor or blender and process with a little of the stock until smooth. place the mixture in a saucepan over medium heat. add remaining stock, coconut milk and brown sugar, stir until soup is simmering and hot. stir through coriander and serve.

Target recipe: in a large stockpot, cover the sweet potatoes (with the skins on) with 1" of water; boil for 20 minutes, or until fork tender. drain, allow to cool, and remove the skins. preheat oven to 350. grease a 2 quart casserole dish. place the potatoes in a mixing bowl, and beat until smooth. reduce speed to low, and add splenda, milk, butter, vanilla, eggs, and salt. allow any potato "fibers" to remain on the beater and remove. pour the sweet potato mixture into the casserole dish. prepare the topping in a small bowl by whisking together the brown sugar splenda, rice flour, butter, and pecans. sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.