Low Iodine Dairy Free Mashed Sweet Potatoes
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- ½ cup full-fat coconut milk
- 2 tbsp olive oil
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine salt, plus more to taste
- 1 tbsp maple syrup (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 for 15–18 minutes, until a fork slides through the thickest piece with no resistance.
- 2
Drain the sweet potatoes through a colander and return them to the pot. Let them sit off the heat for 1–2 minutes so any residual steam escapes — this keeps the mash from turning watery.
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