Skinny Mashed Sweet Potatoes
These are one of my favorite potato dishes to make. Originally, I made them because I was looking for an easy side dish for all of my personal chefclients who follow the Whole30 eating program.
I love that Whole30 is not a low-carb “diet”. (It’s really not a diet at all, but that’s another subject I’ll leave to the Whole30 experts to explain!) While rice and grains are not considered Whole30 compliant, potatoes are! And sweet potatoes are loaded with nutrients. They are one of the best sources of Vitamin A. They also have vitamin B5, riboflavin, niacin, thiamin, and carotenoids from their naturally orange hue!
The “recipe” for this sweet potato side dish couldn’t be easier. It’s not even a recipe; it’s a simple method! All you do is roast the whole sweet potatoes in a 400 degree oven until they are fork tender, and very soft. (A note about that: will ooze! So make sure you put them on a sheet of foil, and poke holes in the skin or they will explode in your oven!)
Remove them with tongs from the oven. You can squeeze the potato flesh right out of the skins. (I usually use a ricer to get them nice and smooth. Honestly, it’s probably just as easy to mash them by hand, because they are so soft when they come out of the oven anyway!)
Add a can of organic coconut milk; as much as you like until the potatoes are the texture that you prefer. I don’t mix the solid coconut milk with the water from the can; I just use the solid. (Drink the rest! It’s good for you!) Sprinkle a little sea salt in, and mix it all together! That’s it! I usually make a big batch of these to add to breakfast during the week. They are handy to have on hand for people who are not on Whole30, but enjoy a healthy snack before hitting the gym. A hard boiled egg and a few bites of these skinny mashed sweet potatoes, and you’ll be ready to workout!
As a personal chef, I need a lot of super easy recipes in my arsenal, and this one definitely fits the bill!