Eosinophilic Esophagitis Friendly Vegan Maple Mashed Sweet Potatoes
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 2 tbsp vegan butter
- ¼ cup full-fat coconut milk
- 2 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¾ tsp salt
- ¼ tsp black pepper
For serving
- 1 tbsp chopped fresh chives (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 for 15–18 minutes, until a fork slides through the thickest piece with no resistance.
- 2
Drain the sweet potatoes through a colander and return them to the pot. Let them sit over low heat for 1–2 minutes, shaking the pot occasionally, until any surface moisture has evaporated and the potatoes look dry.
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