Sweet potatoes are loaded with nutrition and make deliciously sweet and creamy mashed potatoes. Plus, they look more festive than russet potatoes with their bright orange color! The coconut milk in this recipe makes the side dish extra special.
Mashed Sweet Potatoes
- 2 lbs . medium sweet potatoes , peeled, cut into cubes
- Hot water
- ½ tsp . sea salt (or Himalayan salt), divided use
- 1 cup canned lite coconut milk , warm, divided use
- 1 Tbsp . finely chopped fresh thyme , reserve a small amount for garnish
- Ground black pepper (to taste; optional)
Place sweet potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 20 minutes, or until tender. Remove from heat. Drain water from sweet potatoes and place in a medium bowl.
Add ½ cup coconut milk; mash with a potato masher.
Add additional coconut milk 2 Tbsp. at a time, until desired consistency is reached. Season with thyme, remaining ¼ tsp. salt, and pepper; mix well.
Garnish with thyme, if desired.
Total Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 281 mg
Carbohydrates: 31 g
Fiber: 5 g
Sugars: 7 g
Protein: 2 g
½ Tuber/Legume Grain
Body Beast Portions
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