Sweet Potato Mash Recipe

sweet potato mashThis recipe is a great alternative to your standard mashed potatoes and makes great use of the oven if you’re already using it for roasting. For a vegan version of this recipe, blend the potatoes with water; for a vegetarian version, use vegetable stock; and for an omnivore version, use beef broth.

2 tbsp unrefined coconut oil
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
6 garlic cloves, peeled
1/2 to 1 cup water, vegetable stock, or beef broth.
Sea salt
Freshly ground pepper

  1. Preheat oven to 395 degrees Fahrenheit. If your kitchen is slightly cool and your coconut oil is solid, put it in a large heat-resistant bowl and into the oven to melt.
  2. Toss sweet potatoes and garlic with the oil to coat thoroughly, and spread out on oven tray. Bake for 15 minutes or until soft.
  3. Put the cooked potatoes, garlic, and 1/2 cup of water or stock into your blender or food processor. Blend until they reach the desired consistency. You may need to add more water or stock. Season with sea salt and freshly ground pepper to taste.
Makes 4 to 6 1/2 cup servings.

Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry

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1 comment:

  1. I love to have my mashed sweet potato with a little bit solid there. So I usually never add any liquid when I mash the potatoes. Thanks for the recipe anyway. Will try to make it tonight. I have leftover roasted chicken in the fridge so I think it would be perfect with this mashed sweet potatoes.
    How to Make Sweet Potato Fries


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