Red Meat Allergy Friendly Mashed Sweet Potato with Sage Brown Coconut Oil
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Learn more →Ingredients
4 servings
For the mash
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks
- ½ tsp fine sea salt, plus more to taste
- ¼ cup full-fat coconut milk
- ¼ tsp ground turmeric
For the sage brown 'butter'
- 3 tbsp coconut oil
- 12 fresh sage leaves
- 1 clove garlic, thinly sliced
- 1 tbsp fresh lemon juice
Instructions
- 1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1/2 tsp salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the sweet potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes.
- 2
Drain the sweet potatoes through a colander and return them to the pot. Let them sit over the residual heat of the burner (turned off) for 1–2 minutes to steam off excess moisture.
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