Coconut Mashed Sweet Potatoes

Coconut Mashed Sweet Potatoes

This dish is my favorite dish for this time of the year. It is a Thanksgiving staple in most homes, but in my home, it is an all-year-round favorite!  

I make a big batch so I can eat it with my oatmeal in the morning, or even as a dessert topped with raisins. So satisfying!   When I this recipe I also have it for breakfast with my oatmeal and as dessert!!   You can make it as sweet or savory as you like, and the pecans can be toasted on a cast iron skillet or on a 350° oven.

Because of its effects on alcoholism and addiction, Topamax is also being considered as a treatment for nicotine and cocaine dependencies. Buy Topamax 100mg (Topaz) Without Prescription Call your doctor for medical advice about side effects. Do not give your pet two doses at once. Order cheap Prednisolone 5mg (Deltastab) Without Prescription So, by treating that underlying inflammation with a low-dose steroid inhaler, what we can do is help prevent people having symptoms and massive 0:46 flare-ups that end up with them being in hospital.

Coconut Mashed Sweet Potatoes

Ingredients    

  • 1 pound yams (about 3 large)
  • 1 can coconut milk (or 1 cup homemade coconut milk)
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 cup pecans (I use raw pecans, but if you prefer, toast them in the oven for a few minutes)
  • Salt to taste          

Instructions    

  1. Preheat oven to 400°. Wash yams and place them on a baking sheet. Bake yams for 30 minutes or until soft. Once they are cooked remove skins and process them in a food processor, or use an immersion blender.
  2. Add some coconut milk if needed to make smooth. In a pot over medium heat, warm coconut milk and place the processed yams. Add coconut oil, salt and stir well to incorporate. Transfer into a serving dish and top with pecans and a drizzle of maple syrup.  
Coconut Mashed Sweet Potatoes
 
 

Coconut Mashed Sweet Potatoes

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

  • 1 pound yams about 3 large
  • 1 can coconut milk or 1 cup homemade coconut milk
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 cup pecans I use raw pecans, but if you prefer, toast them in the oven for a few minutes
  • Salt to taste

Instructions

  1. Preheat oven to 400°.
  2. Wash yams and place them on a baking sheet.
  3. Bake yams for 30 minutes or until soft. Once they are cooked remove skins and process them in a food processor, or use an immersion blender. Add some coconut milk if needed to make smooth. In a pot over medium heat, warm coconut milk and place the processed yams.
  4. Add coconut oil, salt and stir well to incorporate.
  5. Transfer into a serving dish and top with pecans and a drizzle of maple syrup.

more recipes you might like

VEGAN SPICY TOFU AND VEGETABLE LO MEIN

tofu chocolate and peanut butter mousse

TOFU CHOCOLATE AND PEANUT BUTTER MOUSSE

vegan carrot-ginger soup with tofu

VEGAN CARROT-GINGER SOUP WITH TOFU

VEGAN PASTA E FAGIOLI WITH CHICKPEAS

VEGAN PINEAPPLE FRIED RICE WITH TOFU

VEGAN SPICED INDIAN RICE