Mashed Sweet Potatoes with Coconut Oil

A Simple side dish of mashed sweet potatoes with coconut oil.  That's it and it is delicious.

A re-post of the original from 5/24/2013.  Adding pin-able image, tweet-ables, and editing.  225 views and 2 +1s.

I will no longer put butter in my mashed sweet potatoes.  It's not about health or nutrition, or even an aversion to dairy (though those are all good reasons) it is about taste.  Once I added coconut oil to my sweet potatoes I was hooked.  The coconut oil brings out the sweetness of the potato, and adds a creaminess, like butter.   I must stress:  if you like sweet potatoes, get and use some coconut oil with them.  Here is the easy 2 ingredient recipe.

Easy #2ingredient MashedSweetPotatoes w/ #CoconutOil  [Tweet this]

Another recipe in my Thanksgiving sides series.  Everyone knows about sweet potato casserole for Thanksgiving but why not try Mashed Sweet Potatoes.  You could make it more like casserole by adding some cream (or keep it dairy free and use coconut milk), cinnamon or pumpkin pie spice, and top with chopped Candied Pecans.  This will be my "sweet potato casserole" this year.

Trade #Sweetpotatocasserole 4 MashedSweetPotatoes #thanksgivingsides  [Tweet this]

Mashed Sweet Potatoes with Coconut Oil

Servings:  2
Cook time: 20 minutes

Ingredients:

1 very large sweet potato
1-2 Tbsp coconut oil
Cinnamon (optional)

Peel and cut the sweet potato in small even pieces.  Place in a saucepan and cover with cold water.  Bring to a boil for about 10-15 minutes until potatoes are soft.

Remove from heat and drain.    Remove sweet potatoes to a medium-sized bowl (or just put back in the saucepan) and mash with 1-2 Tbsp coconut oil.  No need to add any other liquid because sweet potatoes absorb more liquid while boiling than regular potatoes (but if you think you need some reserve some of the cooking liquid and use it).

Makes 2 servings.

Enjoy.

Also mentioned in this post:

Candied Pecans

For more vegetable sides check out:

Cinnamon and Cumin Roasted Sweet Potatoes

Maple Glazed Carrots                                          -

Sauteed Kale                                           -

Linked to:  Pretty Pintastic, Best of the Weekend, 2 Cup, Lou Lou Girls, Wake Up, Whimsy

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Cinnamon and Cumin Roasted Sweet Potatoes

Bite-sized chunks of sweet potato tossed in coconut oil, cumin, and cinnamon.  Then baked until crispy and soft.

Sweet potatoes are so delicious and they are a great replacement for regular potatoes.  Sometimes I get bored with regular potatoes and want to try something different.  The color of sweet potatoes look great on any plate and the nutrition is also a big bonus.

I have this big container of coconut oil that my husband bought at Costco.  I'm very excited about learning new ways to use it.  I found out that coconut oil is tastes amazing with sweet potatoes.  It enhances the sweetness without adding sugar.  From now on I will always use coconut oil with my sweet potatoes.

The cinnamon also enhances the sweetness while the cumin adds a savory almost smokey component.  I think this is a great combination and a great side for any meal.

Ingredients:

1 very large sweet potato
1 Tbsp coconut oil, melted
1/4 tsp cinnamon
1/4 tsp cumin
Sprinkle of sea salt

Wash and scrub the sweet potato.  Then, cut the potato into bite sized chunks, leaving the peel on for added nutrition.

Toss the potato chunks with the coconut oil until it coats all.  Then add the spices and continue mixing and tossing until well blended (the oil helps the spices stick to the potato pieces).

Place the sweet potato chunks into a shallow baking dish and bake at 400F for about 40 minutes until they start to brown and are soft on the inside.

Makes 2 servings.  I served these with my Honey and Soy Chicken.  Enjoy.

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