I made this recipe for a holiday family dinner and it got rave reviews from my sister and parents. It is naturally tangy with a slightly spicy kick from the parsnips and ginger. The toasted coconut gives it a bit of texture and the ghee makes it nutty and creamy. Your family will love this starchy Paleo side dish recipe. It doesn’t need any added honey or maple syrup because the root vegetables give just the right amount sweetness. It is easy to make ahead and even freezes well too.
Paleo whipped sweet potato and spice mash recipe
Serves: 4 to 6
Prep time: 20 minutes
Cook time: 1 hour
Ingredients:
6 medium sweet potatoes, unpeeled
2 large parsnips, peeled and sliced
4 large carrots, peeled and sliced
sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup ghee or coconut oil
Directions:
Preheat the oven to 350 degrees. Place the sweet potatoes on a large baking dish lined with parchment. Bake the sweet potatoes until fork tender about 1 hour. When the sweet potatoes are halfway done, place a steamer pot over medium heat with a few cups of water inside. Add the parsnips and carrots into the top of the steamer pot. Add a few pinches of salt and cover with a lid. Cook the vegetables until soft, about 10 minutes and set aside.
Remove the sweet potatoes from the oven and set aside. Cover the baking sheet with a fresh parchment and pour the coconut evenly, place in the oven to toast for 5 minutes or until golden brown. Slice the potatoes open and let them cool off for a few minutes. Scoop the potato flesh out into a bowl and repeat until all the potatoes are skinned. Add the parsnips, carrots, spices and fat into the bowl. Use an immersion blender (my favorite tool) to purée it until smooth. Adjust salt to taste. Move the mixture to a serving dish, top with coconut, serve and enjoy.
Note:
This will keep well in the fridge for a week or freeze and reheat later.
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