Mashed Sweet Potatoes
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Since starting the autoimmune protocol in 2012, these Mashed Sweet Potatoes have been a staple at most of my family meals, whether I need a quick, healthy side for a weeknight or something to sub for mashed potatoes at Thanksgiving. This recipe freezes well, making it a great candidate for batch cooking. It can also be made with canned sweet potatoes if you don’t have the time or energy to bake and mash any fresh ones. Enjoy!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Mashed Sweet Potatoes
Ingredients
- 3 medium sweet potato peeled and baked
- 3 tablespoons coconut milk
- 1 teaspoon coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground ginger
Instructions
- Combine all ingredients in a high-powered blender and puree until smooth. Add more milk as needed to reach desired consistency.
I’ve been making my mashed sweet potatoes in my instant pot! So easy! Just add about a cup of water, then the peeled, chopped sweet potatoes. Press “Manual” button and 6 minutes. Once done, quick release, drain water, mash and add ingredients. Simple!
That sounds awesome! Thanks for the tip!