When you've been AIP for a while, sweet potatoes somehow sound increasingly less appealing. I've been cravingggg the starchy, white potatoes that were basically a staple in my diet, until...I discovered Japanese sweet potatoes! If you've never had one, they basically taste like a slightly sweeter white potato, and in my opinion, even better!
So instead of creating orange mashed sweet potatoes for thanksgiving this year, I decided to experiment with a Japanese sweet potato version. The results? I can NOT believe I missed out for so long! This recipe is made with super simple steps and ingredients, and are possibly the best mashed potatoes I've ever had (non-paleo eating guests won't even notice)
In addition, Japanese sweet potatoes offer sooo many benefits. If you're anything like me and already taking anti-aging precautions, these are full of hyaluronic acid to fight off aging and achy joints. They also offer high levels of magnesium and fiber (gotta have a healthy pooping life), and are super high in vitamins A, C, E, and B-6, just to name a few. All of this to say, these are incredibly delicious and nutritious. Now for the ingredients!
-5 Organic Japanese Sweet Potatoes (medium to large)
-1/2 Cup Full Fat Coconut Cream (I use the one from Thrive.com for no emulsifiers or additives)
-1/2 Cup Chicken Broth
-Himalayan Pink Salt to Taste
-Coconut Oil (around 1/4 cup)
Step #1: Preheat oven to 400 f and lay out two baking sheets with parchment paper.
Step #2: Wash and cut potatoes in half long ways.
Step #3: Microwave coconut oil until melted and full submerge each potato half in oil. Place back on parchment paper.
Step #4: Coat each side of the potato with Himalayan Pink Salt and place in oven for around 40 minutes, or until they can be easily pierced with a fork.
Step #5: Remove from oven, place in large mixing bowl, and blend with a hand mixer. Add chicken broth and coconut cream and blend until smooth.
Step #6: Serve warm and enjoy!
There you have it! Super simple and literally the most delicious mashed potatoes I've ever had (let me know in the comments below if I'm just oblivious, because I haven't had white potatoes in so long. *Doubt it*)
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