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!
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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.
Nutrition
Calories: 116kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 176mg | Potassium: 333mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13850IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 0.5mg
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!