Sweet potatoes are one of my favorite root vegetables. I love that they’re naturally sweet and are packed with so many nutrients. The amount of Vitamin A they contain per serving far exceeds the amount in leafy greens! This recipe for Coconut Whipped Sweet Potatoes is a family favorite and goes well with just about any protein and veggie combo. It is dairy free, but if you have a coconut allergy or simply do not like it, feel free to use organic grass-fed butter and organic cream or half & half in replacement.
``Quick tip: If you have any leftovers, it’s a tasty addition to breakfast porridge, smoothies and even pancakes!``
####Coconut Whipped Sweet Potatoes
Prep Time: 5 minutes | Cook Time: 15-20 minutes | Serves: 3-4
2 large sweet potatoes, cut into 1” cubes<br>
2 tablespoons coconut oil, melted<br>
½ teaspoon cinnamon<br>
Full-fat coconut milk, as needed<br>
Salt, to taste<br>
1.) Place the sweet potatoes in a medium pot and cover with water. Bring to a boil and simmer until fork tender, about 15-20 minutes. Drain well in a colander.
2.) Place the sweet potatoes in the bowl of a mixer with the whisk attachment (or use an immersion blender). Slowly pour in the coconut milk and oil and spices and whip until smooth. Taste and adjust the seasoning, if needed. Serve with any other desired sides.
Feel great and remember to enjoy your health!
The Warrior Wife
*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!
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