GERD Friendly Coconut Cream Mashed Sweet Potatoes
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks
- ½ cup full-fat coconut cream
- 2 tbsp coconut oil
- 1 tsp fine sea salt, plus more to taste
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
For serving
- 1 tbsp fresh chives, thinly sliced (optional)Can be omitted
fresh chives
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 completely tender and a fork slides through without resistance, about 18–22 minutes.
- 2
Drain the sweet potatoes through a colander, then return them to the pot. Set the pot over low heat and shake gently for about 30 seconds until any surface moisture has evaporated.
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