Oral Allergy Syndrome Friendly Coconut Mashed Sweet Potatoes
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- ½ cup full-fat coconut milk
- 2 tbsp coconut oil
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 1 tbsp fresh chives, thinly sliced (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 18–22 minutes.
- 2
Drain the sweet potatoes through a colander and return them to the pot. Set the pot over low heat for 1–2 minutes, shaking occasionally, until any remaining surface moisture has evaporated and the potatoes look dry.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!