Low Histamine Apple-Sage Mashed Sweet Potatoes
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 1 medium apple (such as honeycrisp or fuji), peeled, cored, and diced
- 2 tbsp coconut oil
- ¼ cup full-fat coconut milk
- 2 tbsp fresh sage leaves, finely chopped
- ¼ tsp ground ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of true ceylon cinnamon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¾ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh sage leaves, whole, for garnish (optional)
Instructions
- 1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the sweet potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
While the sweet potatoes cook, heat 1 tbsp of the coconut oil in a small skillet over medium heat. Add the diced apple and cook, stirring occasionally, until softened and lightly golden at the edges, about 6–8 minutes. Add the chopped sage and cook until fragrant, about 1 minute more. Remove from heat.
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