This side dish has quickly become one of my favorites. It is super simple and absolutely delicious. Sweet potatoes, a naturally sweet vegetable, are packed with Vitamin A and antioxidants, have anti-inflammatory properties and can help with blood sugar regulation, even in people with Type 2 Diabetes. It is a much healthier alternative to your average white potato.
This particular recipe was adapted from The Blue Zone Solution by Dan Buttoner. I topped mine with unsweetened Dang toasted coconut chips to add a little crunch and extra coconut flavor, but this is obviously optional.
Time: 30-35 min
Serves: 6 as a side dish
What you need:
- 5 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup low-fat and unsweetened canned coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt or himalayan salt
- Dang unsweetened toasted coconut chips
What you do:
- Place the sweet potatoes in a large pot and add enough water so they're submerged by about 1 inch.
- Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are soft, about 25 minutes.
- Drain in a colander, then transfer the sweet potatoes to a large bowl. Add 1/2 cup coconut milk and mash with a potato masher, adding more coconut milk as needed to get a smooth, rich puree
- Stir in the cinnamon and salt, top with Dang coconut chips and serve