This is a Mashed Sweet Potatoes recipe with a little coconut oil which pairs so nicely…if you like these two ingredients, you have to try it!!
Since sweet potatoes are sweet enough naturally, adding just a touch of coconut oil and a little sea salt and pepper really balances out the flavours well. And this way, instead of making this side dish sweeter with marshmallows and sugar, you can save your sweet tooth for dessert.
And savour every bite!!
More flavour;
For a zipped-up version try adding horseradish, wasabi, garlic, minced ginger ( my favourite) or onions to taste.
For a nice holiday side dish, try adding minced ginger with a little fresh ground nutmeg…absolutely amazing and goes well with everything.
Trick of the trade!
Spend more time with guests and make this a day or two ahead of time and then just reheat before serving.
Want to boost the nutrition?
Keep the skins on! The skins of sweet potatoes are rich in provitamin A, C and E and high in fibre. Being a tuber vegetable, though, you want to make sure it’s clean, so wash thoroughly. And buy organic if eating the skins to reduce the pesticide load.
Enjoy this simple Mashed Sweet Potatoes!
MASHED SWEET POTATOES
Equipment
- Stainless Steel Steamer pot
- cutting board
- Chef knife
- measuring spoons
- food processor
Ingredients
- 3-4 Sweet potato washed and cut into 2 inch pieces
- 1 tbsp Coconut oil
Instructions
- Steam potatoes until fork tender. Keep a little cooking water for mashing.
- Lightly mash steamed potatoes in a food processor or by hand.
- Add coconut oil and a little cooking liquid and mash to desired consistency.
- Season with salt and pepper to taste.