Red Meat Allergy Friendly Turmeric-Ginger Mashed Sweet Potatoes
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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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