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Sweet Potato Mash

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Mashed Sweet Potato Recipie

Sweet Potato Mash

When I was a young girl, the only way I would eat mashed potatoes was if I was battling a horrible flu. I would become so lazy, I couldn’t come up with the strength to really chew anything. I remember heading to my grandparents’ home for familial get-togethers and holiday meals and avoiding the mashed potatoes- whatever the cost. I started hiding under the table, explaining I was playing a game of hide-and-seek with my imaginary friend. I’m kidding… it didn’t get to that extreme.

Now, I really love potatoes. I love them fried, baked, mashed– whatever. I’ll even gnaw on some raw potatoes if I am too lazy to wait for a finished product. Kidding, again… of course. I began eating sweet potatoes a little over two years ago on a regular basis. I found them so easy to throw into the microwave for a few minutes, wrapped in a damp paper towel- and BAM, they were ready to go. Now, I have developed my taste even further. I really love white sweet potatoes more than orange ones or yams. They aren’t as starchy in my opinion, and they taste amazing with almost anything. I tried to incorporate some saltiness, sweetness, and spice to this mash.

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Sweet Potato Mash

Ingredients
  • 2 pounds sweet potatoes
  • 1/4 cup coconut oil melted
  • 2 teaspoons white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • sea salt and ground black pepper to taste
  • 3-4 tablespoons unsweetened almond or coconut milk
  • 2 tablespoons grass-fed butter or ghee
Info
Cook Time 30 minutes
Prep Time 10 minutes
Servings
-6
Votes: 0
Rating: 0
You:
Rate this recipe!
Info
Cook Time 30 minutes
Prep Time 10 minutes
Servings
-6
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
  • 2 pounds sweet potatoes
  • 1/4 cup coconut oil melted
  • 2 teaspoons white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • sea salt and ground black pepper to taste
  • 3-4 tablespoons unsweetened almond or coconut milk
  • 2 tablespoons grass-fed butter or ghee
Instructions
  1. Preheat the oven to 400°F.
  2. Get all of that dirt off your sweet potatoes! Rinse off with warm water and pat dry.
  3. Remove the potato skin with a vegetable peeler, dice them up, and throw them in a large bowl.
  4. Toss with the coconut oil. Add all the spices (besides the black pepper and salt) and coat evenly.
  5. Place potatoes on a parchment-lined cookie sheet, and bake for 25-30 minutes or until the potatoes are nice and soft.
  6. Move the cooked potatoes to a food processor. Add in your choice of milk, as well as the butter. Let blend for 20-30 seconds until well combined.
  7. Add in the salt and pepper, to taste. Serve right away-- these are the best fresh.
There is no Nutrition Label for this recipe yet.

 

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