garlic mashed sweet potatoes

This recipe come from Meghan Little and Angel Ayala Torres in their cookbook  The Paleo Effect.

This is a creamy-spicy mix of sweet potatoes, coconut milk and a pinch of cayenne pepper. A great side dish or a warm comfort food to enjoy on a chilly day. I used a food processor to blend it all together but you can use a fork to give it a chunky texture if you prefer.

 

Garlic Mashed Sweet Potatoes

Ingredients:

2 garlic cloves
3 cups diced sweet potatoes (washed & skins on)
2 tbsp extra virgin olive oil
sea salt & black pepper (to taste)
1/3 cup coconut milk (can)
1 tsp dried herbs de provence (ground)
1 tsp lemon juice
1/8 tsp ground cayenne pepper

Cooking Directions:

Preheat the oven to 400 F.

In a medium bowl, toss the potatoes with the garlic, olive oil, salt & pepper to coast evenly. 

Spread them on a baking sheet and cook for 25 minutes. Be sure to mix them once or twice to evenly bake. 

In a food processor or blender, combine the coconut milk, herbs, lemon juice and cayenne pepper.

Once the potatoes and garlic are done, add to food processor and pulse until smooth. Season with more salt and pepper if needed.

The original recipe comes from Meghan Little and Angel Ayala Torres.