Garlic Mashed Sweet Potatoes
This recipe is great for serving at holidays, it feeds a lot of people and is very easy to make. It's a great combo of sweet and savory sure to warm up your belly. I recommend using 1/2 pound of raw potato per person, but adjust this to the appetites of those eating.
5 lbs (~10 people) cut and quartered
4 tablespoons of olive oil
1 can of coconut milk (let sit in your fridge at least 1 hour for the cream to settle)
1 small bulb of garlic (roasted or sauteed)
salt and pepper to taste
1 tablespoon of roasted cinnamon
1 tablespoon of coriander
1 teaspoon of cumin
If making this recipe with roasted garlic, start by heating your oven to 350 F. Carefully cut the top off the bulb of garlic, leaving the cloves inside the papery skin. Drizzle olive oil on top of the garlic and wrap in foil. Bake for about 1 hour until the garlic is tender and spreadable. Do this before you start boiling potatoes.
If making this recipe with sauteed garlic, start by mincing the garlic. Then in a small pan with olive oil, saute the garlic on medium low heat. Cook until fragrant, about 4 minutes, but try not to put too much color on them. Once it is cooked to your liking, reserve in a small bowl.
Start by washing and chopping your sweet potatoes into bite sized pieces. As you chop, you can place the potato chunks into a pot with cold water in it to help preserve their color.
Once the sweet potato is ready, bring a large pot full of seasoned water to boil. Drop the potato chunks in and boil on medium low heat until tender (about 15-20 minutes).
Now that the potatoes are cooked, strain them in a colander. Then return them to the pot along with the olive oil, garlic, coconut cream and additional seasonings. Roughly mash this together until you reach a consistency you are happy with. Salt and pepper to taste.
We are just using the coconut cream from the can of milk. Let it sit about 1 hour in the fridge and all the creamy solids will settle at the top of the can. Then you just open it up and scoop out the rich coconut cream.
The holidays are always a bit stressful, so in a bid to do away with it, I use this recipe. It's a crowd pleaser. It can be done last. It's an easy clean. And did I mention it's chock full of flavorfull ingredients.
Sweet potatoes are a big part of american food culture. Can't have thanksgiving without a sweet potato casserole topped with marshmallows. Yum! I'm sure there's all sorts of vitamins and minerals in there too, but that's not why we eat. Although on the point of healthfulness, I think you'll find that nowhere is it written to peel the potatoes. The skins are packed full of... well.. vitamins and minerals, point is eat your veggie skins. But now you can share a vegan sweet potato dish next holiday season, plus it will taste good. Take that Aunt Kathy!
Now I'm not a huge fan of the sweet potato. It's not something I grew up with, so i guess I don't as many fond memories of that sugar topped casserole. I also need a bit of spice in my life, which is why I included the optional seasonings. These give it a warm Moroccan vibe, which in winter really warms your cockles.
These next few recipes will be vegan, inspired by my family member who has taken the plunge into the vegan diet. Hope you enjoy!