Luckily, winter is just beginning and we have plenty of months to cozy up on the couch with a bowl of these mashed vegetables, spiked with a little garlic and ginger for good measure. Maybe they’re bridging that gap between us in the northern climates and the folks still enjoying ample warmth down south this time of year. Maybe. If not, I’ll go grab some extra blankets.
Tropical Sweet Potato Mash
4 medium to large sweet potatoes, peeled and chopped into 1 inch cubes
6 medium carrots, peeled and chopped into 1 inch cubes
1/4 cup coconut oil
4 garlic cloves, peeled and finely minced
1 inch knob of ginger root, peeled and finely minced
1/2 to 3/4 cup full-fat coconut milk
1 tablespoon black pepper
1 tablespoon sea salt
1/4 cup coconut flakes
Place sweet potatoes and carrots in large pot; cover with cold water and bring the water to a boil. Turn heat down to medium-low and cook until the vegetables are soft, about 15 minutes. While vegetables cook, melt the coconut oil in a small sauce pan over medium heat. Add the garlic and ginger, turn heat to low, and gently cook for 5 minutes. Do not let the garlic brown! Take the pan off the heat and allow the infused oil to cool a bit. Once the potatoes and carrots are cooked, drain and place back in their pot. Begin to mash, then add the coconut oil with the garlic and ginger. Continue mashing and add the salt and pepper. Finally, begin to add the coconut milk, starting with the 1/2 cup and adding more to create a smooth, delicate texture. Toast the coconut flakes over medium heat until brown and sprinkle over the mashed sweet potatoes. Serves 4-6 as a side.