AIP Friendly Turmeric-Ginger Mashed Sweet Potatoes
Creamy, golden, and fragrant with warm spice, this mashed sweet potato dish is the kind of comfort food that feels indulgent while checking every box for an autoimmune-friendly table. Sweet potatoes are boiled until completely tender, then mashed with full-fat coconut milk and coconut oil for a rich, velvety texture that rivals any butter-laden version. Freshly grated ginger and ground turmeric do the heavy lifting on flavor, giving the finished dish a bright, earthy warmth that's genuinely hard to stop eating. Every single ingredient here is clean and straightforward — no nightshades, no grains, no dairy — so you can serve it with total confidence. Letting the drained potatoes steam-dry for a minute or two before mashing is a small step that makes a real difference, keeping the texture smooth rather than watery. A scatter of fresh chives on top adds a pop of color and a mild oniony note that rounds everything out beautifully. This one serves four and comes together with minimal effort, making it an easy weeknight side or a crowd-pleasing addition to a bigger spread.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes, peeled and cut into 1-inch chunks
- ½ cup full-fat coconut milk
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh chives, thinly sliced (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 until the potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes.
- 2
Drain the sweet potatoes through a colander, then return them to the warm pot. Let them sit uncovered for 1–2 minutes so any residual steam escapes and the surface dries slightly.
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