Sweet Potato Mash

A brilliant alternative to potato mash that works with most proteins and other vegetables.
By using coconut yoghurt for the creamy element it's also dairy free, vegan and AIP friendly!

Note: The amount of coconut yoghurt used will depend on how wet or dry your sweet potato is once it's mashed.

Prep time: 2 mins
Cook time: 20 mins

Autoimmune Protocol (AIP)

Dairy Free

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of peeled and cubed sweet potato

1 good pinch Himalayan or sea salt

2-3 sprigs of fresh thyme or rosemary

1 tablespoon of unsweetened coconut yoghurt

Method

Place the sweet potato in a small saucepan, season with salt, place the fresh herbs in and add enough cold water to cover.

Cover the saucepan, place over a high heat and bring to a boil. Lower to a rapid simmer and continue cooking until sweet potato is just tender.

Remove from the heat and drain well, remove the herbs and allow to sit for a minute or 2 to let the steam escape then mash with a fork.

Stir in the coconut yoghurt starting with half a tablespoon and gradually adding more until you have the desired cosistency.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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