Eosinophilic Esophagitis Friendly Garlic-Herb Mashed Sweet Potatoes
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 1 tsp fine sea salt, plus more for the cooking water
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ cup full-fat coconut milk
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the pieces are completely tender and a fork slides through without resistance.
- 2
While the potatoes cook, warm the olive oil in a small skillet over medium-low heat. Add the sliced garlic and cook, stirring occasionally, for 3–4 minutes, until the slices are golden at the edges and fragrant — watch closely, as they can brown quickly. Remove from the heat and stir in the rosemary and thyme leaves; the residual heat will bloom the herbs. Set aside.
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