Nutritional Wisdom with Carly Pollack

Rosemary Mashed Sweet Potatoes

Season to Season Eating
Rosemary Mashed Sweet Potatoes Rosemary Mashed Sweet Potatoes

1 large sweet potato
1/4 cup coconut milk, canned
1 pinch sea salt
2 sprigs rosemary, chopped
1/2 tbsp dried sage
1/2 tbsp dried thyme
1/2 tbsp coconut oil

Preheat oven to 350 degrees. Wash and dry sweet potatoes, then roast them in the oven for an hour and a half or until very soft. (Sweet potatoes do not have to be covered in foil, but you can put them on a baking sheet to prevent juice from leaking into your oven.). Once the sweet potatoes are done roasting, place them in a large pot. Add in the coconut milk, salt and coconut oil. Heat over medium heat, stirring until the coconut oil is melted. Continue to heat while mashing until it is smooth and creamy, add more coconut milk and salt if needed. Finally mash in the rosemary. Serve while warm garnishing with more rosemary sprigs.

2 Servings

Recipe Credit