Think of this as the nutrient-dense version of an all-time favorite. Purple sweet potatoes contain more healthy fiber than regular potatoes, plus they’re rich in zinc, potassium,and magnesium. The sweetness blends with the creamy coconut milk and nutty ghee, resulting in a truly decadent side dish.

INGREDIENTS

1 lb purple sweet potatoes, peeled and quartered
10 ounces coconut milk
1 tablespoon ghee
1 tablespoon herbs de provence
1 teaspoon sea salt
½ teaspoon ground black pepper
2 garlic cloves, chopped

450 g purple sweet potatoes, peeled and quartered
300 ml coconut milk
1 tablespoon ghee
1 tablespoon herbs de provence
1 teaspoon sea salt
½ teaspoon ground black pepper
2 garlic cloves, chopped

Directions

1. In a medium pot fitted with a steamer basket, steam sweet potatoes until fork tender.
2. Transfer to a pot and add all remaining ingredients.
3. Use an immersion blender to blend until you’ve reached desired consistency.
4. Top with fresh chives and serve.

Tips

**Use a potato masher or fork for a thicker mashed potato consistency.

As their name suggests, these root vegetables have a natural sweetness to them, which is enhanced when they’re cooked and blended with coconut milk and maple syrup then topped with a cinnamon pecan crunch. Creamy and comforting, this sweet casserole will make you forget the sugar-laden side dish of the past.

This recipe yields 6 servings

INGREDIENTS

For Sweet Potato Base:
3-4 sweet potatoes
½ cup coconut milk
¾ cup maple syrup
3 tablespoons coconut oil
¼ teaspoon salt
½ teaspoon vanilla
2 teaspoon cinnamon
1 teaspoon nutmeg
2 eggs

For Pecan Topping:
2 cups pecans
¼ cup maple flakes
2 tablespoons coconut oil
¼ cup maple syrup
2 teaspoons cinnamon
¼ teaspoon sea salt

For Sweet Potato Base:
3-4 sweet potatoes
120 ml coconut milk
180 ml maple syrup
3 tablespoons coconut oil
¼ teaspoon salt
½ teaspoon vanilla
2 teaspoon cinnamon
1 teaspoon nutmeg
2 eggs

For Pecan Topping:
2 cups pecans
32 g maple flakes
2 tablespoons coconut oil
60 ml maple syrup
2 teaspoons cinnamon
¼ teaspoon sea salt

DIRECTIONS

Remove the skins of the sweet potatoes and roughly chop. Add a small amount of water to the bottom of a pot and bring to a boil. Add the sweet potatoes to a steamer basket above the boiling water and allow them to soften until they can be easily pierced with a fork.
Pour soft sweet potatoes into a Vitamix or other high-powered food processor.
Add the rest of the ingredients for the base and pulse until fully combined, about 30 seconds.
Smooth into a glass baking dish and set aside.
Mix all the pecan topping ingredients into a bowl until well incorporated.
Layer pecan topping mixture over top of the sweet potatoes.
Cover with foil and bake at 375 degrees Fahrenheit / 190 degrees Celsius for 20 minutes.
Serve while hot.

TIPS

**If you do not have a high-powered blender or a food processor, a hand mixer works just as well to mix the sweet potato mixture.

**I prefer the pecans to stay whole, but you can rough chop if desired.

Purple Sweet Potato Mash

Directions

Tips

Maple and Cinnamon Sweet Potato Casserole