This happened by accident this morning. I’m experimenting with eating more gluten free things, or rather, trying to drag myself out of the spaghetti-filled haze I got stuck in since winter due to lack of time and brain space!
I’m not usually a big fan of sweet potato, but it’s one of those foods I’ve been inspired to give another try lately. I had no recipe for this, but it came together quickly and was one of those empty out the pantry kind of meals. Super easy and now I’m addicted! I want sweet potato everything!
Sweet Potato Coconut Garlic Mash
- 1 sweet potato
- 1 Tbsp. coconut butter (I made mine myself)
- 1.5 tsp. garlic powder
- 1 handful shredded coconut (I used sweetened)
- salt, to taste
- Bring a saucepan full of water to a boil.
- While the water is heating up, peel and chop the sweet potato into small cubes.
- Boil until soft. Strain and set aside.
- Turn the heat down to medium-low.
- Add the coconut butter and stir, immediately add a splash of water (about 1/4 cup) to keep the coconut butter from burning.
- Add the cooked cubed sweet potato back in and stir.
- Combine with the shredded coconut, garlic powder and salt.
- The sweet potato will mash itself as you stir. Serve alone or with your vegetables of choice.
Almost as delicious was my main entree I made for lunch, which I made by boiling red lentils until soft, then setting the lentils aside and sauteing some onions, garlic and ginger with a splash of olive oil. The lentils get added back at this point with some chopped kale from my balcony and a handful of soy mince, cubed eggplant and chopped tomatoes, salted to taste. So yummy. If you’re curious, I do feel less tired after eating this, but I also had a big cup of black tea. 😉 Here’s a photo of my whole meal:
Curious about making your own coconut butter? It’s easy! You just take dried coconut flakes, shreds, etc. and put them in the food processor and run it until it’s a paste. Pour into a jar and voila! Homemade coconut butter! It will harden up when it cools, but soften again with heat.