I was never a big fan of sweet potatoes until we started eating paleo, unless they were fried or battered (those days are over!). But since our healthier lifestyle ensued, I’ve become quite fond of these vibrant, pinkish-orange, tropical tubers! We even found a DELICIOUS paleo sweet potato casserole last year for Thanksgiving (that you can find here) to go with all that yummy feasting food. But, one of our staple foodie items has now become mashed sweet potatoes. Mmm, mmm, mmm! We started with a basic recipe and tweaked it along the way to create the perfect blend of creamy, sweet, wonderfulness.
Start by choosing your sweet potatoes. This concoction is for 6 potatoes (rule of thumb is one medium-sized potato per person).
Next, peel them completely and bake them at 350 until they’re soft enough to stick a fork through them.
Then, chop them into thirds and add them to your food processor. Turn that baby up and let them get their mash on. While they’re swirling around in there on their own, slowly add 1/2 cup of melted butter (or coconut oil or ghee), 3/4 cup almond (or coconut) milk, 3/4 cup of maple syrup, 1/2 teaspoon of vanilla, 1/2 teaspoon of nutmeg and a pinch of cinnamon. Let it blend and get all smooth and creamy.
To top it off, throw 1/4 cup of coconut sugar with 1 tablespoon of water into a frying pan of your choice and stir until the sugar dissolves. Then add 1 cup of pecans to the sugar mixture and coat the pecans until the sugar mixture has dissipated. Dump the sugared pecans onto a baking sheet covered with wax paper to let harden.
Plate up the mashed sweet potatoes, add the sugared pecans on top, and be prepared to WOW your guests!
Why do you spend money for what is not bread, And your wages for what does not satisfy? Listen carefully to Me, and eat what is good, And let your soul delight itself in abundance. | Isaiah 55:2