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Paleo Mashed Sweet Potatoes

Paleo Mashed Sweet Potatoes

A naturally sweet side dish that will please everyone, short and tall, around the dinner table, with just 4 ingredients? You got it! Sweet potatoes, coconut milk, cinnamon and your choice of ghee or coconut oil (if you’re AIP or vegan). That is the starting point of the recipe, though it can also be made with modifications. Unsweetened almond milk can be substituted for the coconut milk, for example. Fresh or dried herbs can be added instead of the cinnamon for a sweet-savory kick.

What you stir into your mashed sweet potatoes, is up to your cravings and your taste buds, it also depends on your entree. If you are serving baked mustard chicken, chances are good that you may want to toss some garlic powder into the potato mash. If you are making a roasted garlic-mustard pork, stick to the original plan and add the cinnamon. Then you will have the best of both sweet and savory worlds. Plus the creaminess of the sweet potato mash entirely complements even the driest cut of pork. Slice the meat into thin strips, then dip it into the vibrant mash – oh what a wonderful combination!

You may also be pleased to know that, yes, you can freeze mashed sweet potatoes. Store them in a container, or make individual portions. Then, when you are hungry, all you have to do is thaw the sweet potato mash in the fridge, and finally reheat in the oven or on the stovetop. Sweet and simple.

Paleo Mashed Sweet Potatoes Recipe

Serves: 4Prep: 15 minCook: 20 min
Notice

Protein: 6g / %

Carbs: 48g / %

Fat: 12g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 2 lbs. sweet potatoes, peeled and diced
  • 2-3 tbsp. ghee or coconut oil
  • 1/2 tsp. ground cinnamon
  • 1/2 cup full-fat coconut milk
  • Sea salt, to taste

Preparation

  1. Dice the potatoes roughly the same size and place into a large pot. Cover with water, season generously with salt, and set over high heat until boiling.
  2. Lower heat to medium-high and boil for 15 – 20 minutes, stirring occasionally, until the potatoes are easily pierced with a knife.
  3. Once the potatoes are done, drain the water, return to the pot off of the heat.
  4. Add the ghee and slowly blend in the coconut milk while mashing the potatoes using a potato masher or hand mixer. Start in increments and work up to the consistency of your liking.
  5. Add in salt and cinnamon, mix well.
  6. Adjust seasoning and serve warm.