Red Meat Allergy Friendly Garlic-Herb White Sweet Potato Mash
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!