This recipe takes patience, but it can act as a gentle sedative for some people. This dish can also warm you up on a cold winter night. This is one of my favorite recipes. If you make enough, after soup or a smoothie, it can be a full dinner. If you buy them in season and locally, they can even be cheap.
One school of thought is to eat more root vegetables, such as sweet potatoes or parsnips, in the winter, when they are in season in many places.
Mashed sweet potato
- 1 peeler
- 1 knife
- 1 cutting board
- 1 Steamer basket
- 1 pot to boil water and hold the steamer basket
- 1 glass or ceramic bowl
- 1 each sweet potato
- 1 teaspoon coconut oil extra virgin, organic
- 1 pinch ginger
- Peel the sweet potato.
- Slice and chop the sweet potato into small pieces. The small the pieces, the less time it take to cook.
- Pour water into the pot but below the height of the steamer basket (to avoid submerging the sweet potato in the water).
- Steam the sweet potatoes about ten to fifteen minutes until they are soft but not mushy.
- Transfer the steamed sweet potatoes to the bowl and add the coconut oil.
- Add the ginger, and mash the sweet potato, using a fork or masher.