AIP Friendly Garlic-Herb White Sweet Potato Mash
Creamy, fragrant, and deeply satisfying, this mash is the kind of comfort food that doesn't ask you to compromise on anything. White sweet potatoes have a milder, less sweet flavor than their orange cousins, which makes them ideal for a savory preparation like this one. Instead of butter or cream, the recipe leans on full-fat coconut milk and good olive oil to deliver that rich, velvety texture — and it genuinely works. Garlic is bloomed in the oil first, then combined with fresh rosemary and thyme before everything gets folded into the potatoes, so the herb flavor is layered and aromatic rather than flat. This approach sidesteps the dairy, grains, and nightshades that make so many classic side dishes off-limits for people following an elimination-style protocol. It serves four and comes together in under 30 minutes, making it realistic for a weeknight even when you're already juggling a lot. Finish it with a scatter of fresh chives if you have them — it adds a little color and a gentle oniony note that ties the whole bowl together.
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Learn more →Ingredients
4 servings
- 2 lbs white 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, minced
- ½ cup full-fat coconut milk
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the white 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 potatoes are completely tender and a fork slides through a chunk with no resistance.
- 2
While the potatoes cook, warm the olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just beginning to turn golden at the edges — watch closely, as garlic can brown quickly.
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