Mashed Sweet Potatoes are combined with coconut milk, cinnamon and fresh ginger for a healthy, vegan and paleo twist on traditional mashed potatoes.
Thanksgiving dinner is filled with all sorts of yumminess, generally including mashed potatoes and some sort of sweet potato dish.
I’ve combined the two in a healthy and delicious dish that contains less than 1 gram of fat per serving and packs tons of health benefits!
This dish also happens to be easy to make for 2 people or 20 and ready in 30 minutes, bonus!
- 1 lb sweet potatoes
- 1/2 cup coconut milk
- 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
- 1 tsp cinnamon
Begin by cutting the sweet potatoes into cubes. I love the skins of sweet potatoes so I leave them on and just scrub the potatoes well before boiling. If you prefer, you can peel the skin off of the sweet potatoes before cubing.
Place the sweet potatoes in a large pot of boiling water and cook for 25 minutes or until fork tender.
Drain the water from the pot, then add the milk, cinnamon and ginger.
Outside of being scrumptious and easy to make, this dish is also full of health benefits!
Ginger helps with cancer prevention and treatment, pain reduction and migraine relief.
Enjoy the numerous health benefits of sweet potatoes and cinnamon as well. This “Superfood” packs tons of fiber, vitamin a and vitamin c, while this “Super-Spice” lowers bad cholesterol and helps stabilize blood sugar, now that’s something I can dig in to!
♣ Vegetarian Option: This recipe is vegetarian (and vegan!)
♦ Gluten Free Option: This recipe is gluten-free.
♠ Paleo Option: This recipe is paleo.