By Jamie Webber
Standard mashed potatoes are a dinner staple in most family households and a popular item on most steak house menus. Since mashed potatoes are usually loaded with butter and heavy cream (which is unfortunately what makes them taste so good), we’re constantly on the hunt for ways to make a healthier version that tastes just as rich and satisfying without all of the unnecessary add-ins. I’d say we were pretty successful with the Garlic Cauliflower Mash, and now there’s a new guy in town who might give the cauliflower a run for his money. Meet Garlic Mashed Sweet Potatoes. I love anything sweet potato so this was a no-brainer.
These potatoes are perfectly flavored. So perfect in fact it was hard for me to wait to serve them on the plate because I kept taking big spoonfuls from the food processor. Sweet potatoes are packed with so many nutrients so this is definitely a guilt-free dish. When you enjoy sweet potatoes you are filling up on vitamin A and beta-carotene which is the important antioxidant giving this veggie its orange glow, which also helps your skin glow. It’s also low in calories and glycemic index which means it has a slower rate of sugar absorption and will keep your blood sugars stable. Find out more about sweet potatoes, and how they are different from the white ones!
2 garlic coves, minced
1 large or 2 medium sweet potatoes, diced (you can leave the skins on)
2 tbsp coconut oil
1/3 cup/80 ml coconut milk
1 tsp herbs de provence
1 tsp lemon juice
1/8 tsp cayenne pepper
sea salt and ground pepper to taste
1.) Preheat the oven to 400 F/200 C.
2.) Toss the chopped sweet potatoes with coconut oil garlic, sea salt and pepper and spread out on a baking sheet.
3.) Cook for about 25 minutes, stirring twice to help potatoes cook — they should be really soft once they are done.
4.) While the potatoes are in the oven, combine the coconut milk, herbs, lemon juice and cayenne into a bowl.
5.) When the sweet potatoes are done, add them into add a food processor with the rest of the ingredients (coconut milk, herbs, lemon juice, cayenne).
6.) Process until your desired consistency is formed. If you want them chunky, process for less time, if you want them extra smooth, process longer.
7.) Serve warm and enjoy.
I found this recipe on Paleo Effect. I’m not paleo but they have wonderful recipes!