DIGESTIVE SWEET POTATO MASH

about 3-4 servings (double or triple for large gatherings), 30 minutes

INGREDIENTS

• 2 1/2 cups sweet potato, peeled and quartered (about 3 medium sweet potatoes)

• 1 cup coconut milk 

• salt to taste

• 1/4 cup ghee

• 1/2 cup pecans (or walnuts)

• 1/2 tsp ginger powder 

• Dash cayenne pepper

• 5 dates, chopped, pits removed 

• 3 tbsp maple syrup

• 1/2 cup rolled oats

• Salt to taste
  

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit.

2. Add sweet potatoes to a large pot with water. Bring to a boil, then reduce to a simmer, and allow to cook until tender.

3. Drain sweet potatoes, add them to a mixing bowl with the coconut milk and salt and mash until smooth. Set aside.

4. In a separate medium saucepan, heat the ghee. Once warm, add the pecans, dates, ginger powder, and cayenne if using. Sauté for 2-5 mins.

5. Add the maple syrup and rolled oats and continue to sauté for 3-5 more minutes. Add salt to taste. Set aside.

6. Transfer mashed sweet potatoes to a greased 9×9 baking dish. Cover with pecan oat mixture using a spatula to spread evenly across the top.

7. Bake for 15-20 mins uncovered or until browned on top. Enjoy! 

#holidays #kidfriendly #vata #pitta #fall #winter

Notes

• This is a gut-loving recipe AND it works great as a side dish for holidays - a win-win to pair with heavy holiday meals.

• If kapha - use the cayenne, pair with a steamed green, and consume in moderation - overall it is not bad for you, especially considering all the other holiday food that is out there, am I right? So don't stress it, enjoy!

• In the picture, you can see that I have served it with steamed kale and fresly made paneer, which is lovely for any meal - but if you are making this for a holiday side-dish, pair it with whatever you would like.