Mashed Sweet Potatoes

This is the dish that gives you real comfort back. It is soft, warm, and easy, and it lands on the plate looking like the mashed potatoes you remember, made entirely from 3 whole roots and real food.

Sweet potatoes are a good source of beta-carotene, the orange pigment your body converts into vitamin A. Vitamin A is involved in immune regulation and in keeping the lining of your gut intact, which matters as you work to bring an Autoimmune condition toward Remission. The ginger here supports digestion, and a small amount of coconut milk and coconut oil gives you the fat your body needs to absorb that beta-carotene.

Take a moment before you blend. These are 3 whole roots, pulled from the ground and warmed in your oven. There is real nourishment in that. Spoon the mash into a bowl you like, and let it be simple and good.

Ingredients

• 3 medium sweet potatoes, peeled and baked
• 3 tbsp coconut milk, plus more to thin
• 1 tsp coconut oil
• 1/4 tsp sea salt
• 1/4 tsp ground ginger

Method

• Add the baked sweet potatoes, coconut milk, coconut oil, salt, and ginger to a blender.
• Blend until completely smooth. If the mash is thicker than you want, pour in a little more coconut milk and blend again until it loosens to the texture you like.
• Taste, adjust the salt, and serve warm.

Instant Pot variation

Instead of baking the sweet potatoes first, peel and cube them, add a little water to the pot, and cook on manual for about 6 minutes before blending. This is a reader tip, so check your potatoes are fully fork-tender before you mash.

*Adapted from acleanplate.com*