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Coconut Smashed Sweet Potatoes Gluten Free Dairy Free Thanksgiving
My daughter was diagnosed with an autoimmune disease when she was 3 years old. It was recommended that she follow a gluten free/dairy free diet for a period of time, to see if that would help (and, it did). Holiday problem? Sweet potato casserole… loaded with ooey gooey, buttery goodness; Not to mention the sugar, nuts and marshmallows included (which were also not on her diet). I came up with this super simple recipe that she loved, and never felt deprived! That’s how you have a happy Thanksgiving!
Ingredients: ▶▶3 medium sweet potatoes ▶▶1 can pure (full fat) coconut milk ▶▶Olive oil ▶▶Sea salt to taste (That’s it!)
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Spray or rub olive oil over the sweet potatoes until covered. Bake for approximately 1 hour, or until you can stick a fork through it easily. Let the sweet potatoes cool until they can be handled without burning yourself. Peel the skin off and put in a medium mixing bowl. Add the can of pure coconut milk and mash with a potato masher. To make a smoother blend, mix with a mixer after mashing, OR use an immersion blender to make it super silky. Salt to taste. Molly Clayton is Owner/ Chef/ Farmer at Local Homegrown Market, Bon Vie Kitchen and Bon Cochon Farm. Find us in Acadiana @ www.localhomegrownmarket.com or, delivery 5 days a week in Lafayette on Waitr App. Phone: 337-514-0563. Email: email@example.com
Owner/Executive Chef Local Homegrown Market localhomegrownmarket.com
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