Mashed Sweet Potatoes
I love mashed sweet potatoes and not just because they are healthy and loaded with vitamins. I prefer to roasting the sweet potatoes as it helps to bring out that naturally sweet flavor. These mashed sweet potatoes have 41% Vitamin C and 14% iron. Not to mention it is the perfect side dish for any fall time meal! If you are going to boil them, I recommend using a vegetable broth to boil them in and adding in garlic salt. When draining keep 1/4 of the liquid in the pot to blend them with, as it will help to give them more flavor. Then add in the milk when blending before serving. – The Accidental Chef
Serves 6
Ingredients:
- 4 large sweet potatoes, peeled and quartered
- Butter or Sunflower Seed Oil Spray
- 1 1/2 cup of light coconut milk or macadamia nut milk
Directions:
Preheat oven to 400.
Spray the butter spray into a baking dish.
Peel the sweet potatoes and quarter them. Place them in the dish. Spray once more with the butter spray and place them into the oven.
Cook for 30-50 minutes until the potatoes are soft.
Take out of the oven and place them into a bowl to mash. Once they are mashed add 1 1/2 cups of the light coconut milk and mix it into the potatoes.
Servings: 6 | Calories per serving: 160 | Fat: 4.6 g | Carbs: 19.1 g| Net Carbs: 15.6 g| Protein: 1.5 g
